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Festive Gingerbread Chocolate Tart

A rich, velvety dark chocolate ganache tart set in a spiced gingersnap crust, topped with festive cookies and pomegranate.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 300 g gingersnap cookies approx 2.5 cups crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp brown sugar
  • 1 pinch salt
Ganache Filling
  • 12 oz dark chocolate 60-70% cocoa, chopped
  • 1.25 cups heavy cream
  • 4 tbsp unsalted butter room temperature, cubed
  • 1 tsp vanilla extract
Toppings
  • 0.5 cup pomegranate seeds fresh
  • 3-4 gingerbread cookies decorated
  • 3 star anise whole pods

Equipment

  • 9-inch tart pan
  • Food processor
  • Saucepan
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Crush gingersnap cookies into fine crumbs. Mix with melted butter, brown sugar, and salt.
  3. Press mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 10 minutes, then cool completely.
  4. Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a saucepan until it just begins to simmer.
  5. Pour hot cream over chocolate and let sit for 5 minutes. Stir gently until smooth.
  6. Stir in vanilla and cubed butter until glossy. Pour into the cooled crust.
  7. Refrigerate for at least 4 hours or overnight until set.
  8. Garnish with gingerbread cookies, pomegranate seeds, and star anise before serving.

Notes

Use a warm knife to cut clean slices.