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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.
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!
You'll Need These Ingredients:
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 pecan shortbread cookies, and chocolate-hazelnut thumbprints. If you prefer Christmas cakes to cookies, check out these:
- Apple Pumpkin Bundt Cake
- Carrot Cake Cheesecake
- Cranberry Apple Cake
- Salted Caramel Cheesecake
- Hummingbird Cake
Gingerbread Cookie Chocolate Tart (Easy Christmas Dessert)
Ingredients
Gingerbread Pie Crust
- 1 ¾ cups all purpose flour spooned and leveled
- ¼ cup packed light brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter cold and diced
- 1 large egg
- 1 tablespoon unsulfured molasses
Ginger Ganache Filling
- 1 ¼ cups heavy cream
- 5 ounces dark chocolate finely chopped
- 5 ounces milk chocolate finely chopped
- 3 tablespoons unsalted butter cubed
- 2 teaspoons ground ginger
Gingerbread Cookie Decorations
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup light brown sugar
- 6 tablespoon unsalted butter softened to room temperature
- ¼ cup unsulfured molasses
- 1 large egg
Sugared Cranberries
- 1 cup fresh cranberries
- ½ cup granulated sugar plus more, for coating
- ½ cup water
Instructions
Make the gingerbread pie crust:
- 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.
Make the ginger chocolate ganache:
- 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.
Make the gingerbread cookie decorations:
- 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.
Make Sugared Cranberries:
- 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.
Assemble the tart:
- 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. ⬇️
Notes
- How do I keep the crust from getting soggy? Blind baking is non-negotiable here: I fully bake the gingerbread crust until it's lightly golden and dry before adding the ganache. Cooling it completely and storing the filled tart in the fridge (rather than at warm room temp) also helps keep the crust crisp for several days.
- Can I make the tart ahead? Yes - the crust, ganache, and gingerbread cookies can all be made ahead and assembled later. Add cookies/cranberries just before serving to keep the textures crisp.
- How do I get clean slices? Chill 2-3 hours, then use a hot, dry knife for each cut. Wipe between slices and avoid sawing to preserve the glossy top.
- Can I use store-bought gingerbread cookies instead of making my own? If you're short on time, you can absolutely use store-bought gingerbread men or gingersnaps as decorations; I still keep my homemade gingerbread shortcrust for that "from scratch" flavor and texture. You can even crush some store-bought cookies to sprinkle over the tart for extra crunch.
Storage Tips
- Room Temperature (best for serving): Once assembled, the tart may be kept at cool room temperature for up to 4 hours if your kitchen is not warm. Add the gingerbread cookies as close to serving as possible to keep them crisp.
- Refrigerator: Store the tart (without cookies on top) in an airtight container for up to 3 days. Bring to room temperature for 30-45 minutes before serving to allow the ganache to soften. Store the cookie decorations separately in an airtight container at room temperature to keep them crisp.
- Freezer: The unfilled baked pastry shell or fully baked cookies may be frozen for up to 2 months. The finished tart is not ideal for freezing because the delicate ganache texture may lose its shine when thawed. However, the ganache can be made up to 2 days ahead and kept in the fridge, then gently reheated in the microwave at 50% power before pouring into the tart.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Gingerbread Pie Crust (Step-by-Step Photos)
- Whisk dry ingredients: flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt.
- Cut in cold butter to coarse crumbs.
- Add egg with molasses over the mixture, and press into a cohesive dough. If the dough feels sticky (molasses does that), this is how I fix that: knead in just a light dusting of flour until soft and pliable (not sticky). Do not add ice water unless the dough is dry.
- Chill: Shape the dough into a disc, wrap, and chill 45 minutes. Roll between parchment to a 12-inch circle (if it cracks, rest 5 minutes to soften the dough).
- Fit the crust dough into a 9-inch lightly greased tart pan, trim, and dock.
- Bake in tart pan: Chill for 20 minutes, then blind-bake at 350°F with parchment and weights for 15 minutes; remove weights and bake 3-5 minutes more, until lightly golden and dry. Cool completely.
How to Make Ginger Chocolate Ganache (Step-by-Step)
- Combine cream, dark + milk chocolate, butter, and ground ginger in a large microwave-safe bowl.
- Microwave at 50% power in 20-30 second bursts, stirring gently each time; to prevent overheating, I stop when it's mostly melted and let residual heat finish the job.
- Stir slowly until glossy (no whisking air), pour into the cooled shell, smooth, and chill 2-3 hours until set.
Assembly
When the ganache is set, crown the tart with the gingerbread men, add sugared cranberries and rosemary right before serving, and slice with a hot, dry knife for patisserie-clean edges.
Top 4 FAQ (Frequently Asked Questions)
1. My molasses tart dough feels sticky-do I add water or more flour?
Molasses adds both flavor and color while helping the dough bind naturally without the need for additional liquid. The dough may appear sticky at first, which is normal. To fix that, I knead in just a light dusting of flour until it's soft and pliable. That tiny adjustment prevents a dry, tough crust once baked for this gingerbread tart.
2. How do I keep a molasses crust from over-browning?
Blind baking at 350°F, rather than a higher heat, ensures the pastry cooks fully without over-browning, which is important with molasses-based doughs that can cause rapid darkening.
3. How do I keep a molasses crust from shrinking?
Chill twice (after mixing and again in the baking pan). The double chill sets the fats for clean edges and minimal shrinkage-key for holiday desserts that need to look patisserie-neat.
4. What's the trick for cut-out gingerbread cookies that hold their shape and don't spread in the oven?
The gingerbread cookie men (decorations) are crisp with defined edges, suitable for tart presentation. Roll, cut, and freeze the cookies 5-10 minutes before baking. Freezing briefly before baking is a professional trick that ensures the cut-out shapes hold perfectly and spread minimally. Because the ganache is smooth rather than textured like frosting, the firmer cookie contrast adds excellent visual and textural balance.
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