Gingerbread Cookie Chocolate Tart (Easy Christmas Dessert)

Gingerbread Cookie Chocolate Tart (decorated with gingerbread men cookies and sugared cranberries on one side).

Gingerbread Cookie Chocolate Tart (Easy Christmas Dessert)

This 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.

Course Dessert

Cuisine American

Keyword chocolate tart, Christmas dessert, gingerbread recipes, gingerbread tart

Prep Time 30

Cook Time 20

Total Time 50

Servings slices

Calories 764kcal

Author Julia

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

US Customary - Metric

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.

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