Gingerbread Cookie Chocolate Tart (Christmas Dessert)
This Christmas dessert combines two holiday favorites - gingerbread cookies and a chocolate tart - into one unforgettable centerpiece. Topped with homemade gingerbread men cookies and sugared cranberries.
- 1 3/4 cups all purpose flour (spooned and leveled)
- 1/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter (cold and diced)
- 1 large egg
- 1 tablespoon unsulfured molasses
- 1 1/4 cups heavy cream
- 5 ounces dark chocolate (finely chopped)
- 5 ounces milk chocolate (finely chopped)
- 3 tablespoons unsalted butter (cubed)
- 2 teaspoons ground ginger
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup light brown sugar
- 6 tablespoon unsalted butter (softened to room temperature)
- 1/4 cup unsulfured molasses
- 1 large egg
- 1 cup fresh cranberries
- ½ cup granulated sugar (plus more, for coating)
- ½ cup water
- In a medium bowl, whisk the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt.
- Cut in the cold, diced butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add an egg and molasses to the flour–butter mixture and mix with a fork (or your hands) until the dough starts to clump; press into a cohesive mass.
- If the dough feels sticky (as it probably will with molasses), gently knead in a light sprinkle of flour just until soft and pliable but not sticky. Do not add ice water unless the dough is dry.
- Shape into a flat disc, wrap, and chill for at least 45 minutes.
- Preheat oven to 350°F. Roll out the dough between sheets of parchment to a 12-inch circle. If it cracks, let it rest at room temperature for 5 minutes before rolling again.
- Drape the pastry over a 9-inch tart pan, gently press it in with your hands then trim the edges with a sharp knife, and dock the base with a fork. Chill in the pan for 20 minutes.
- Line with parchment and fill with pie weights, use uncooked rice if you don’t have any. Blind bake for 15 minutes, then remove the weights and parchment and bake a further 3–5 minutes until lightly golden and dry. Cool completely before filling.
- Add the heavy cream, dark chocolate, milk chocolate, butter, and ground ginger to a large microwave-safe bowl.
- Microwave on 50% power in 20–30 second bursts, stirring gently after each burst. Stop as soon as the mixture is mostly melted, the residual heat will finish it.
- Stir slowly until completely smooth and glossy, without whisking in air.
- Pour immediately into the cooled tart shell and smooth the top. Chill for 2–3 hours until set.
- In a small bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, and salt.
- In a medium bowl, beat the butter and brown sugar until just combined. Add the molasses and egg, beating until smooth.
- Stir in the dry ingredients until the dough comes together, you will need to use your hands to knead the dough until it’s smooth then divide into two discs, wrap, and chill for at least 1 hour.
- Preheat oven to 350°F. Roll dough on a lightly floured surface to ⅛–¼ inch thickness. Cut into festive shapes sized appropriately for tart decor.
- Transfer to a parchment-lined tray and freeze for 5–10 minutes to help them hold their shape.
- Bake for 8–10 minutes, or just until the edges are set and lightly golden. Cool completely before decorating the tart.
- In a small saucepan, warm ½ cup granulated sugar + ½ cup water over low heat just until the sugar dissolves. Do not boil.
- Remove from heat and stir in 1 cup fresh cranberries to coat evenly. Let sit for 2 minutes.
- Use a slotted spoon to transfer cranberries to a wire rack. Let them dry 15–20 minutes. They should feel tacky, not wet.
- Roll the tacky cranberries in extra granulated sugar until fully coated and sparkling.
- Let dry another 10 minutes at room temp before using.
- Once the ganache is fully set, decorate with the gingerbread cookies, a few sugared cranberries and sprigs of festive rosemary, just before serving. Slice with a hot, dry knife for perfect edges.
- ⬇️ Note: I have helpful step-by-step photos + FAQ below this recipe card. ⬇️
Gingerbread Chocolate Tart
While I adore classic Christmas desserts like whipped shortbread cookies, simple almond amaretto cookies, and jammy thumbprints, if you really want to impress guests and family, you've got to make this easy gingerbread chocolate tart topped with gingerbread cookies and sugared cranberries. This Christmas recipe is a smart way to combine two holiday favorites-gingerbread cookies and chocolate tart -into one unforgettable centerpiece dessert. It's perfect for Christmas Eve, holiday parties, winter dinners, and New Year's Eve buffets.
Why You'll Love This Christmas Dessert
This holiday dessert brings together everything you crave in cozy gingerbread recipes and holiday baking:
- True gingerbread shortcrust, not just a cookie base. I use a proper molasses pastry dough with warm spices (ginger, cinnamon, nutmeg, and cloves) instead of store-bought crushed cookies, so the crust tastes like authentic gingerbread and bakes up crisp, sturdy, and beautiful.
- Ginger-spiced chocolate ganache filling. The ganache combines dark and milk chocolate with cream, butter, and ground ginger, which gives the chocolate tart a deep, truffle-like texture and a cozy gingerbread flavor.
- I bake miniature gingerbread cookies from scratch just for this tart, then crown the chocolate tart with the cutest homemade gingerbread men in various sizes.
- Sugared cranberries and fresh rosemary are the final touches-the "cherry on top" that make it party-ready and one of the best Christmas desserts I've ever made!
About the Chocolate Ganache
The ganache is smooth, rich, and sliceable rather than overly firm. A balanced 1:1 cream-to-chocolate ratio gives just enough set to hold a clean slice while still melting luxuriously on the palate. Equal parts dark and milk chocolate create depth without bitterness, and 2 teaspoons of ginger subtly mirror the pastry without being overpowering. The microwave method keeps the ganache silky and prevents accidental overheating, which is especially useful when working with milk chocolate.
More Christmas Desserts That Steal The Show
If you're planning a full holiday baking line-up, this gingerbread chocolate tart sits beautifully alongside my other reader-favorites: cranberry-apple-pecan bundt cake, ginger molasses cookies, classic p ecan shortbread cookies, and chocolate-hazelnut thumbprints. If you prefer Christmas cakes to cookies, check out these:
Gingerbread Cookie Chocolate Tart (Easy Christmas Dessert)
Christmas dessert combines two holiday favorites-gingerbread cookies and a chocolate tart-into one festive centerpiece. I make.
a real molasses gingerbread shortcrust pie crust (not a cookie base) filled with ginger-spiced
chocolate ganache, then crown it with homemade gingerbread men, sugared cranberries, and rosemary.
