Christmas Chocolate Tart

This chocolate tart features a smooth, rich ganache filling inside a crisp, spiced gingersnap crust. It combines the classic holiday flavors of chocolate and ginger into a simple yet elegant dessert.

With a pre-baked crust and a no-bake filling, this tart is quite straightforward to assemble. Most of the time is hands-off while the tart chills, making it a great choice to prepare ahead for a holiday gathering.

Ingredients You Need

• Bittersweet Chocolate: A chocolate with 60-70% cacao will give a rich, balanced flavor. Use bars or wafers instead of chips for the smoothest filling.
• Gingersnaps: Any brand of crisp, thin gingersnap cookies will work. You can crush them in a food processor or place them in a zip-top bag and crush with a rolling pin.
• Molasses: Use unsulphured molasses for a classic, deep flavor. If you do not have it, you can omit it.
• Heavy Whipping Cream: This is essential for the texture of the ganache filling. Do not substitute with milk or half-and-half.

Exact amounts are in the recipe card below.

How to Make It

Make and Bake the Crust: First, mix your crushed gingersnap cookies with sugar, cinnamon, and melted butter. Press this mixture firmly into your tart pan. A quick 10-minute bake will set the crust and make it crisp.

Cool the Crust Completely: After baking, let the crust cool on a wire rack until it reaches room temperature. This is an important step, as a warm crust can melt the chocolate filling.

Prepare the Chocolate Filling: While the crust cools, combine the chocolate, cream, butter, and spices in a bowl. Gently melt everything together, stirring until you have a smooth and glossy ganache. Let it cool slightly so it’s warm, not hot.

Assemble and Chill the Tart: Pour the warm chocolate filling into the cooled gingersnap crust. Smooth the top with a spatula, then transfer the tart to the refrigerator. Let it chill for at least four hours so the filling can become firm.

Baking Tips

• For the best texture, use a good quality chocolate bar or wafers that you chop yourself. Chocolate chips often contain stabilizers that can affect how the filling sets.
• This tart is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator.
• To get clean slices, dip a large, sharp knife in hot water and wipe it dry before each cut.
• Get creative with the garnish. A dusting of cocoa powder, a sprinkle of sea salt, or some fresh raspberries would also be nice.

Serving Ideas

This rich tart is lovely on its own or with a dollop of softly whipped cream to balance the deep chocolate flavor.

Storing and Freezing

Store leftovers covered in the refrigerator for up to 4 days. You can also freeze the tart for up to 1 month by wrapping it well in plastic wrap and then foil. Thaw frozen tart in the refrigerator before serving.

FAQ

Christmas Chocolate Tart

Print Recipe

A rich chocolate filling in a spicy gingersnap crust, this simple tart is a wonderful and festive holiday dessert.

• Author: Sofia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 270 minutes
• Yield: One 9-inch tart 1x
• Category: Dessert
• Method: Baking, Chilling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups (170g) finely crushed gingersnap cookies
• 1/3 cup (65g) granulated sugar
• 1/4 teaspoon ground cinnamon
• 7 tablespoons (100g) unsalted butter, melted
• 12 ounces (340g) bittersweet chocolate, finely chopped
• 1 cup (240ml) heavy whipping cream
• 4 tablespoons (57g) unsalted butter, cut into small pieces
• 1 tablespoon molasses
• 2 teaspoons ground ginger
• 1/4 teaspoon espresso powder
• 1/8 teaspoon fine sea salt
• Optional for garnish: candied ginger, small gingerbread cookies, festive sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom or a springform pan.
2. In a medium bowl, stir together the crushed gingersnaps, sugar, and ground cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened.
3. Press the crumb mixture firmly onto the bottom and up the sides of the prepared pan. Use the flat bottom of a glass or measuring cup to help create an even layer.
4. Bake the crust for 10 minutes. Remove from the oven and set it on a wire rack to cool completely.
5. While the crust cools, prepare the filling. Place the chopped chocolate, heavy cream, cubed butter, molasses, ground ginger, espresso powder, and salt in a medium microwave-safe bowl.
6. Heat the mixture in the microwave in 30-second intervals, stirring well after each one, until the chocolate is melted and the mixture is smooth. You can also do this in a heatproof bowl set over a saucepan of simmering water (a double boiler).
7. Let the chocolate filling cool for about 10-15 minutes, stirring occasionally, until it is warm but not hot.
8. Pour the warm filling into the completely cooled crust and spread it evenly. Refrigerate the tart for at least 4 hours, or until the filling is firm and set.
9. Once set, carefully remove the tart from the pan. Garnish as desired before slicing and serving.

Notes

• For the best texture, use a good quality chocolate bar or wafers that you chop yourself. Chocolate chips often contain stabilizers that can affect how the filling sets.
• This tart is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator.
• To get clean slices, dip a large, sharp knife in hot water and wipe it dry before each cut.
• Get creative with the garnish. A dusting of cocoa powder, a sprinkle of sea salt, or some fresh raspberries would also be nice.

Keywords: christmas chocolate tart, holiday dessert, chocolate tart, no-bake dessert, gingersnap crust