Have you ever craved something that combines the cozy warmth of holiday spices with the luxurious richness of chocolate? That’s exactly what this Gingerbread Chocolate Tart delivers – a dessert that makes your kitchen smell like Christmas morning while satisfying your deepest chocolate cravings. The moment I discovered this recipe, it transformed my holiday dessert game completely.
There’s something magical about that first bite when the spicy gingerbread crust meets the silky chocolate filling – it’s like experiencing the best of two dessert worlds simultaneously.
Why This Recipe is Awesome
This Gingerbread Chocolate Tart stands head and shoulders above ordinary holiday desserts for so many reasons. First, it’s the perfect marriage of contrasting yet complementary flavors – the warming spice of gingerbread and the deep richness of chocolate create a flavor profile that’s sophisticated without being complicated. Unlike traditional gingerbread cookies that can sometimes be one-note, this tart offers layers of texture and taste.
The crisp, spiced crust provides the perfect backdrop for the smooth, velvety chocolate filling. It’s also surprisingly straightforward to make, despite looking like something from a high-end patisserie. What truly makes this recipe special is its versatility – elegant enough for a holiday dinner party finale, yet comforting enough for a cozy night in.
Plus, you can prepare components ahead of time, making it perfect for busy holiday schedules.
Equipment needed: 9-inch tart pan with removable bottom, food processor, mixing bowls, whisk, measuring cups and spoons
Gingerbread Chocolate Tart
Ingredients
For the Gingerbread Crust:
- 1¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ⅓ cup dark brown sugar packed
- ¼ cup molasses
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Chocolate Filling:
- 10 ounces high-quality dark chocolate 60-70% cacao, finely chopped
- 1¼ cups heavy cream
- 3 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons crystallized ginger finely chopped (optional, for garnish)
Instructions
- Prepare the dry ingredients for the crust. In a food processor, pulse together flour, cocoa powder, spices, and salt until well combined.
- Add the cold butter to the dry mixture. Pulse until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
- Combine the wet ingredients separately. In a small bowl, whisk together brown sugar, molasses, egg yolk, and vanilla until smooth.
- Form the dough by gradually adding the wet ingredients to the food processor while pulsing, just until the dough starts to come together. Be careful not to overmix.
- Shape and chill the dough. Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.
- Roll out the chilled dough between two sheets of parchment paper to about ⅛-inch thickness and large enough to fit your tart pan.
- Transfer the dough carefully to your tart pan, pressing it gently into the corners and up the sides. Trim any excess and patch any tears or thin spots.
- Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 8-10 minutes until firm.
- Allow the crust to cool completely on a wire rack while you prepare the filling.
- Make the chocolate filling by placing the chopped chocolate in a heatproof bowl.
- Heat the cream in a saucepan until it just begins to simmer around the edges (do not boil).
- Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to melt the chocolate.
- Gently whisk the mixture until smooth and glossy, then add butter, vanilla, and salt, continuing to whisk until fully incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours or until the filling is completely set.
- Before serving, allow the tart to sit at room temperature for about 15 minutes for the best texture and flavor.
- Garnish with finely chopped crystallized ginger if desired, and serve in small slices as it’s quite rich.
Notes
- The gingerbread crust dough can be made up to 2 days ahead and refrigerated.
- For a more intense gingerbread flavor, add an extra ½ teaspoon of ground ginger.
- The finished tart can be stored covered in the refrigerator for up to 3 days.
- A small dollop of lightly sweetened whipped cream with a hint of bourbon makes an excellent accompaniment.
- For cleaner slices, dip your knife in hot water and wipe clean between cuts.
Calories & Nutritional Info
- Calories: Approximately 520 per slice (based on 8 servings)
- Fat: 36g (22g saturated)
- Carbohydrates: 46g (30g sugars)
- Protein: 6g
- Allergens: Contains wheat, dairy, eggs
- Dietary notes: Can be adapted for gluten-free diets by using a gluten-free flour blend
Common Mistakes to Avoid
- Overworking the dough: This makes the crust tough rather than tender. Pulse just until the ingredients come together.
- Skipping the chilling step: Warm dough will shrink dramatically when baked. Always chill for at least 30 minutes.
- Boiling the cream: This can burn the chocolate when added. Heat just until it simmers at the edges.
- Not allowing proper cooling time: Patience is key! The filling needs at least 2 hours to set properly.
- Cutting slices too large: This tart is rich and intense – smaller slices allow guests to enjoy without being overwhelmed.
Alternatives & Substitutions
- Dairy-free option: Use coconut cream instead of heavy cream and coconut oil instead of butter.
- Gluten-free crust: Substitute a gluten-free flour blend with ¼ teaspoon xanthan gum added.
- Less sweet version: Use 85% dark chocolate and reduce brown sugar to ¼ cup in the crust.
- Molasses alternatives: Substitute dark honey or maple syrup, though this will alter the classic gingerbread flavor.
- Spice adjustments: For a milder spice profile, reduce ginger and cloves by half.
- Mini tarts: Divide the dough among 4-inch tart pans and reduce baking time by about 5 minutes.
FAQs
Can I make this Gingerbread Chocolate Tart ahead of time?
Absolutely! You can make this tart up to 2 days in advance. Keep it refrigerated and bring to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Why did my chocolate filling become grainy?
This usually happens when the chocolate gets too hot or if water gets into the mixture. Make sure your cream is just simmering (not boiling) and that all your utensils are completely dry before they touch the chocolate.
Can I freeze this tart?
While you can freeze it, the texture of the filling may change slightly upon thawing. If you do freeze it, thaw overnight in the refrigerator for best results.
What chocolate works best for the filling?
For the best balance with the spiced crust, use chocolate between 60-70% cacao. Lower percentages will make it sweeter, while higher will create a more intense, bitter contrast.
My crust cracked when baking. What went wrong?
Cracking usually happens when the dough is too cold going into the oven or if the oven temperature is too high. Let the dough warm up slightly before baking and make sure your oven is properly calibrated.
Final Thoughts
This Gingerbread Chocolate Tart has become my holiday signature for good reason – it transforms familiar flavors into something truly special. The way the aromatic gingerbread crust embraces the silky chocolate filling creates pure magic on the plate. Whether shared with loved ones or savored quietly with a cup of coffee, it’s a dessert that embodies the joy of holiday baking while elevating your dessert game.
