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Holiday Chocolate Gingerbread Tart

A festive no-bake tart featuring a spicy gingersnap crust filled with rich dark chocolate ganache, topped with pomegranate and rosemary. The perfect holiday centerpiece.
Print Recipe
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 10 oz gingersnap cookies crushed
  • 6 tbsp unsalted butter melted
  • 0.25 cup brown sugar
Filling
  • 12 oz dark chocolate chopped
  • 1.25 cups heavy cream
  • 4 tbsp butter cubed
  • 1 tsp vanilla extract
Topping
  • 0.5 cup pomegranate seeds
  • 1 bunch fresh rosemary for garnish
  • 10 count mini gingerbread cookies optional

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor
  • Small saucepan
  • Heat-proof mixing bowl

Method
 

  1. Process gingersnap cookies into crumbs. Mix with melted butter and brown sugar.
  2. Press mixture firmly into a 9-inch tart pan. Freeze for 15 minutes.
  3. Place chopped chocolate, cubed butter, and vanilla in a bowl.
  4. Heat heavy cream in a saucepan until just simmering. Do not boil.
  5. Pour hot cream over chocolate. Let sit for 5 minutes, then stir gently until smooth.
  6. Pour filling into the chilled crust. Smooth the top.
  7. Refrigerate for at least 4 hours until firm.
  8. Top with pomegranate seeds, rosemary, and mini cookies before serving.

Notes

Use a warm knife to slice the tart cleanly. For a vegan version, use coconut cream and vegan butter substitute. The tart can be made 2 days in advance.