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.

📝 Ingredients

• 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
• 1/2 cup granulated sugar (plus more, for coating)
• 1/2 cup water

👨‍🍳 Instructions

1. 1--- Make the gingerbread pie crust: ---
2. 2In a medium bowl, whisk the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt.
3. 3Cut in the cold, diced butter until the mixture resembles coarse crumbs with some pea-sized pieces.
4. 4Add 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.
5. 5If 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.
6. 6Shape into a flat disc, wrap, and chill for at least 45 minutes.
7. 7Preheat 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.
8. 8Drape 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.
9. 9Line 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.
10. 10--- Make the ginger chocolate ganache: ---
11. 11Add the heavy cream, dark chocolate, milk chocolate, butter, and ground ginger to a large microwave-safe bowl.
12. 12Microwave 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.
13. 13Stir slowly until completely smooth and glossy, without whisking in air.
14. 14Pour immediately into the cooled tart shell and smooth the top. Chill for 2–3 hours until set.
15. 15--- Make the gingerbread cookie decorations: ---
16. 16In a small bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, and salt.
17. 17In a medium bowl, beat the butter and brown sugar until just combined. Add the molasses and egg, beating until smooth.
18. 18Stir 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.
19. 19Preheat 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.
20. 20Transfer to a parchment-lined tray and freeze for 5–10 minutes to help them hold their shape.
21. 21Bake for 8–10 minutes, or just until the edges are set and lightly golden. Cool completely before decorating the tart.
22. 22--- Make Sugared Cranberries: ---
23. 23In a small saucepan, warm ½ cup granulated sugar + ½ cup water over low heat just until the sugar dissolves. Do not boil.
24. 24Remove from heat and stir in 1 cup fresh cranberries to coat evenly. Let sit for 2 minutes.
25. 25Use a slotted spoon to transfer cranberries to a wire rack. Let them dry 15–20 minutes. They should feel tacky, not wet.
26. 26Roll the tacky cranberries in extra granulated sugar until fully coated and sparkling.
27. 27Let dry another 10 minutes at room temp before using.
28. 28--- Assemble the tart: ---
29. 29Once 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.
30. 30⬇️ Note: I have helpful step-by-step photos + FAQ below this recipe card. ⬇️