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This Gingerbread Cookie Chocolate Tart is here for your holiday table or any cozy winter weekend when you want dessert to dazzle. Spiced gingerbread forms the crisp tart shell and adorable cookie toppers while the filling is silk-smooth chocolate ganache with a snap of ginger for warmth. Sugared cranberries and snowy rosemary bring all the festive flair you need.
The first time I baked this I was snowed in but determined to create something special I now make it every December for my sister’s birthday and it never lasts past the first night
Ingredients
- All purpose flour: gives structure throughout and keeps the tart crisp seek out unbleached flour for the best taste
- Light brown sugar: adds a caramel note to cookies and crust choose soft packed sugar for moisture
- Ground ginger, cinnamon, cloves, nutmeg: bring warming spice use fresh spices for best flavor
- Kosher salt: balances sweet richness a fine grain stirs in best
- Unsalted butter: keeps control over salt level use very cold for crust and softened for cookies
- Eggs: bind doughs and give tenderness farm fresh eggs have brighter yolks
- Unsulfured molasses: fuels the classic gingerbread snap pick a dark robust variety for maximum flavor
- Heavy cream: creates silky ganache full dairy recommended
- Dark chocolate and milk chocolate: for a deep nuanced filling use quality bars not chips
- Granulated sugar: for sugaring cranberries must use fine white sugar
- Fresh cranberries: add festive tartness firm plump ones hold up best
- Rosemary sprigs: for garnish fresh cut right before serving
- Pie weights or uncooked rice: for blind baking
Step-by-Step Instructions
- Make the Gingerbread Pie Crust:
- In a bowl combine flour brown sugar ginger cinnamon cloves nutmeg and salt blend well to evenly distribute spices
- Cut cold diced butter into the flour mix using fingertips or pastry blender until the pieces of butter are the size of small peas this step results in a flaky crust
- Add an egg and molasses stir with a fork or your hands until the mixture clings together form into a soft dough it may be tacky from the molasses knead in a sprinkle of flour as needed
- Shape dough into a disc wrap tightly and chill for at least forty five minutes cold dough rolls out cleaner
- Roll and Shape the Crust:
- Preheat oven to three hundred fifty degrees Fahrenheit roll dough between parchment to a twelve inch round if it cracks pause to let it warm up
- Drape over a nine inch tart pan press in with fingers trim edges with a knife dock with a fork over the base and refrigerate in the pan for twenty minutes
- Blind Bake the Shell:
- Line with parchment fill with pie weights or rice bake for fifteen minutes remove weights and parchment then bake three to five minutes more until slightly golden cool completely
- Prepare Ginger Ganache:
- Place heavy cream dark and milk chocolate cubed butter and ground ginger in a large microwave safe bowl
- Heat in twenty to thirty second bursts at half power stirring after each repeat until nearly melted stir gently for a glossy texture
- Pour Filling and Chill:
- Pour the finished ganache into the cooled crust smooth the top and refrigerate two to three hours until the filling is set
- Make Gingerbread Cookie Decorations:
- In a small bowl whisk flour ginger cinnamon nutmeg cloves and salt
- Beat softened butter with brown sugar just until creamy beat in molasses and egg
- Add dry ingredients mix and knead into a soft dough divide into two discs chill for at least an hour
- Roll each disc on a floured surface to one eighth inch thick cut into festive shapes freeze on baking trays for five to ten minutes
- Bake cookies at three hundred fifty degrees Fahrenheit for eight to ten minutes until set and just turning golden cool
- Prepare Sugared Cranberries:
- Warm half cup each of sugar and water just until the sugar is dissolved off heat add cranberries let sit two minutes
- Lift berries out and dry on a rack until tacky about fifteen to twenty minutes roll in more sugar coat fully and dry again
- Decorate and Serve:
- Once ganache is set decorate tart with cookies sugared cranberries and rosemary sprigs for a frosted look use a hot dry knife for clean slices
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You Must Know
- An elegant dessert that stays fresh for two days in the fridge
- Layers of spice and chocolate blend for classic holiday flavors
- One tart serves twelve
The ganache filling is hands down my favorite part I love sneaking a spoonful from the bowl every time I make this The blend of dark and milk chocolate melts perfectly and always reminds me of my grandmother’s famous holiday fudge
Storage Tips
Keep the assembled tart covered loosely in the fridge the crust stays crisp up to forty eight hours If you want to keep gingerbread cookies super crisp store separately in an airtight tin and add them right before serving Sugared cranberries keep best uncovered at cool room temp for the day
Ingredient Substitutions
No dark chocolate Use more milk chocolate for a sweeter result Allergic to eggs Swap in a commercial egg replacer for doughs Gluten free flour blend works if you add a touch more butter for binding If you cannot find molasses a tablespoon of maple syrup plus a little brown sugar adds similar notes
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Serving Suggestions
Pair each slice with softly whipped cream or a scoop of vanilla ice cream For extra winter charm sprinkle the assembled tart with powdered sugar or even edible glitter The cookies and cranberries also make fun mini toppers for cupcakes
Cultural and Historical Context
Gingerbread has deep roots as a European holiday treat often shaped into cookies or houses The addition of chocolate and ganache gives this recipe a modern American twist blending tradition and indulgence in one slice Both ginger and chocolate are warming winter favorites in kitchens around the world
Frequently Asked Questions
- → How do I keep the tart crust crisp?
Blind-bake the gingerbread crust lined with parchment and pie weights, then allow it to cool before adding ganache. This keeps the shell crisp and prevents sogginess.
- → Can I use only dark chocolate for the filling?
You can substitute all dark chocolate if you prefer a more intense flavor. The mix of dark and milk creates a balanced, creamy texture.
- → Do the cookies need to be homemade?
Homemade cookies enhance the flavor and allow for creative shapes, but store-bought ginger cookies can also be used for convenience.
- → How long should the ganache set before decorating?
Chill the ganache-filled tart in the refrigerator for 2–3 hours, or until fully set and firm enough to support the decorations.
- → What’s the best way to slice the tart?
Use a sharp, hot, dry knife for clean slices. Wipe and rewarm the blade between cuts to maintain smooth edges.
- → Can I prepare components in advance?
Yes, the crust, cookies, and sugared cranberries can be made ahead and assembled just before serving.