Name: Gingerbread Chocolate Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / Holiday
Ingredients: 1½ cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 1 tsp ground ginger; ½ cup unsweetened cocoa powder; 2 large eggs; 1 cup heavy cream; ¾ cup granulated sugar; 1 tsp pure vanilla extract; Pinch of salt

Why You’ll Love This Recipe

I enjoy this recipe because it feels elegant without being overly complicated. The flavors are balanced, the texture is silky, and the tart looks impressive on the table. I also like that it can be made ahead of time, which makes it perfect for gatherings or festive meals when I want dessert ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 tsp ground ginger
1/2 cup unsweetened cocoa powder
2 large eggs
1 cup heavy cream
3/4 cup granulated sugar
1 tsp pure vanilla extract
Pinch of salt

Directions

I begin by preheating the oven to 350°F (175°C). In a bowl, I mix the graham cracker crumbs with the melted butter and ground ginger until evenly combined. I press the mixture firmly into a tart pan to form the crust.

I bake the crust for 10 to 12 minutes, until it turns lightly golden, then let it cool completely. While it cools, I whisk together the heavy cream, eggs, sugar, cocoa powder, vanilla extract, and salt until the mixture is smooth and glossy.

I pour the chocolate filling into the cooled crust and spread it evenly. I bake the tart for 25 to 30 minutes, just until the center is slightly jiggly. Once baked, I let it cool at room temperature before refrigerating it for at least 2 hours to fully set.

Servings and Timing

I get about 8 slices from this tart.
Prep time is approximately 15 minutes.
Bake time is about 40 minutes.
Chilling time is at least 2 hours.
Total time comes to roughly 2 hours and 55 minutes.

Variations

I sometimes add a pinch of cinnamon or cloves to the crust for extra spice. When I want a deeper chocolate flavor, I mix in a small amount of melted dark chocolate with the filling. For a festive twist, I like topping the tart with whipped cream or a light dusting of cocoa powder before serving.

Storage/Reheating

I store this tart covered in the refrigerator for up to 4 days. I serve it chilled or let it sit at room temperature for about 10 minutes before slicing. I don’t reheat it, since the texture is best when served cool.

FAQs

Can I make this tart ahead of time?

I often make it a day in advance, and I find the flavors develop even more after resting overnight.

How do I know when the tart is done baking?

I look for set edges and a center that still has a slight jiggle when gently shaken.

Can I use a different crust?

I sometimes use chocolate cookie crumbs instead of graham crackers for a richer base.

Is this tart very sweet?

I find it well balanced, with the ginger and cocoa helping offset the sweetness.

Can I freeze this tart?

I freeze it tightly wrapped for up to one month and thaw it overnight in the refrigerator before serving.

Conclusion

I find this Gingerbread Chocolate Tart to be a comforting yet sophisticated dessert that works beautifully for holidays or cozy gatherings. The blend of spices and chocolate makes it memorable, and the smooth texture keeps everyone coming back for another slice.