clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gingerbread Chocolate Tart topped with gingerbread cookies, festive sprinkles, and candied ginger on white marble

Gingerbread Chocolate Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Aberdeen
  • Total Time: 4 hours 40 minutes
  • Yield: 1 9 inch Tart 1x


Looking for a dessert that says "wow" at your holiday party? Say hello to the gingerbread chocolate tart! This sweet treat is a match made in heaven, with a spicy gingersnap crust and a decadent, velvety chocolate ganache filling. And the best part? It's a cinch to whip up!


Units Scale

For the Crust

  • 1 1/2 cups finely crushed ginger snaps
  • 1/3 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 7 tablespoons unsalted butter, melted

For the Filling

  • 12 ounces bittersweet chocolate, roughly chopped
  • 4 tablespoons unsalted butter, room temperature and cut into cubes.
  • 1 cup heavy whipping cream
  • 1 tablespoon unsulphured molasses
  • 1/4 teaspoon espresso powder
  • 2 teaspoons ground ginger
  • 1/8 teaspoon sea salt
  • Optional garnishes: gingerbread cookies, sanding sugars, sprinkles, candied ginger


Make The Crust

  1. Preheat oven to 350˚F. Grease a 9-inch springform pan.
  2. In a medium bowl, combine crushed gingersnaps, sugar, butter, and cinnamon together until thoroughly mixed.
  3. Using a flat-bottomed surface, press the gingersnap mixture onto the bottom and halfway up the sides of the pan. Prick the bottom a few times with a fork.
  4. Place the pan on a middle rack in the preheated oven and bake for 10 minutes. Remove and set aside to cool completely.

Make the Filling

  1. When the crust is completely cooled, make the chocolate filling. In a microwave safe bowl, add chopped chocolate, butter cubes, ground ginger, espresso powder, and sea salt. Drizzle evenly with molasses and pour in heavy whipping cream.
  2. Melt the mixture together in 15 second intervals in the microwave or over a double boiler. Whisk until smooth and shiny. Let cool until warm but not hot to the touch.

Assemble the Tart

  1. Pour chocolate filling into the cooled gingerbread crust. Place in the refrigerator and let chill until the chocolate sets and hardens, at least 4 hours up to overnight.
  2. Once chocolate is set, remove from fridge. Garnish as desired with gingerbread cookies, candied ginger pieces, sprinkles, and sanding sugar. Slice and enjoy!


To store, wrap the tart tightly in cling wrap and keep in the refrigerator for up 4 days. 

Use an unsulfured molasses of the light flavor variety. I like to use Grandma's Original Gold Standard. 

  • Prep Time: 20 minutes
  • Setting Time: 4 hours to Overnight
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking