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.