Gingerbread Amaretto Chocolate Tart

This gingerbread amaretto chocolate tart is the perfect indulgence to crown your festive table. The aromatic gingerbread crust cradles a luxurious chocolate amaretto ganache, creating a dessert that is as rich in flavor as it is stunning to serve.

If you’d prefer to skip the alcohol, you can replace the amaretto with almond milk infused with orange peel. For an added twist, a few drops of orange extract transform the ganache into a decadent chocolate orange filling.

As the holiday rush approaches, I’ll keep this post short and sweet. From my family to yours—Duncan, our fluffy princess Tina, and I—thank you for trusting our recipes. We wish you a Merry Christmas filled with warmth, delicious vegan food, cozy moments with your pets, and plenty of love.

Recipe Highlights

This tart delivers a blend of seasonal spices, velvety ganache, and a delightful crunch. It’s a crowd-pleaser that promises to shine at any celebration.

Ingredients

Gingerbread Base

• 65 g (scant 1/3 cup) coconut oil or vegan butter
• 220 g (1 2/3 cups) all-purpose flour*
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp baking soda
• Pinch of sea salt
• 65 g (1/3 cup) dark muscovado sugar
• 30 ml (2 tbsp) aquafaba or plant milk
• 75 ml (¼ cup + 1 tbsp) maple syrup or molasses*

Ganache Filling

• 300 g (10.5 oz) 70% dark vegan chocolate
• 120 ml (½ cup) coconut cream (solid part only)*
• 150 ml (½ cup + 2 tbsp) almond milk
• 80 ml (1/3 cup) amaretto*
• 80 ml (1/3 cup) maple syrup

Preparation

Gingerbread Base

1. Melt the coconut oil over low heat and let it cool. Sift the flour, spices, baking soda, and salt into a bowl. Mix well.
2. Cream the coconut oil, sugar, and aquafaba in a large bowl with an electric whisk until smooth. Add maple syrup and mix until thick and homogeneous.
3. Gradually fold the dry ingredients into the wet mixture until combined. Wrap the sticky dough in cling film and refrigerate for at least an hour or overnight.
4. Roll the chilled dough into a thin circle large enough to cover your tart tin. Press it snugly into the tin, trimming the edges. Chill the tart case while preheating the oven to 175°C (350°F).
5. Blind bake with baking beads for 15 minutes, then remove the beads and bake for another 10–15 minutes. Allow the crust to cool completely.

Ganache Filling

1. Melt the chocolate with the coconut cream over a bain-marie, stirring until smooth.
2. Mix in the almond milk, amaretto, and maple syrup. Adjust the sweetness to taste, compensating with almond milk if reducing syrup.
3. Pour the ganache into the cooled tart shell. Refrigerate for at least 8 hours or overnight until set.

Notes

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free mix and add ½ tsp xanthan gum if needed.
• Coconut Cream: Use the solid part of chilled full-fat coconut milk. Avoid brands with stabilizers or gums.
• Aquafaba: Use the liquid from canned or cooked chickpeas.
• Molasses: Opt for unsulphured molasses for a clean flavor.
• Amaretto Alternatives: Replace with orange-infused almond milk and orange extract for a chocolate orange tart.

Final Thoughts

This tart is a showstopper with its aromatic base and indulgent filling. Whether you’re serving it for a crowd or enjoying a slice solo, it embodies the magic of the holiday season.

Let us know if you try this recipe!