For the crust
- 1 Cheryl's Buttercream Frosted Gingerbread Cookie box
- 1 cup almond flour
- 1/4 cup melted butter
For the filling
- 16 ounces dark chocolate chips or chopped dark chocolate
- 1 1/2 cups heavy cream or full-fat coconut milk
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pomegranate seeds and rosemary (for garnish)
Remove the frosting from the cookies and add the cookies to a food processor.
Add the almond flour and butter and pulse until the mixture is crumbly.
Press the gingerbread crumble into a tart pan and bake at 350 F for 12-14 minutes or until the base looks dry.
Pour chocolate chips into a bowl.
Heat the cream or coconut milk until it starts to simmer. Pour the cream over the chocolate chips and let it rest for 2 minutes.
Add the spices and vanilla extract. Mix until it ingredients are well combined and the mixture looks smooth.
Pour the chocolate mixture over the tart base and refrigerate it for at least 4 hours.
Garnish the tart with pomegranate seeds and rosemary or serve it as is.
Keyword: gingerbread, tart
Author
Preethi Venkatram
Preethi Venkatram is a food and product photographer, food stylist, and recipe developer who lives in North Carolina.
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