Gingerbread Cookie Chocolate Tart

Prep Time 30 minutes
Cook Time 12 minutes
Cooling time 4 hours
Total Time 4 hours 42 minutes
Servings:8 slices


  • 1 tart pan


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

Preethi Venkatram is a food and product photographer, food stylist, and recipe developer who lives in North Carolina.

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