
A festive 9-inch tart that combines spiced gingerbread crust, a silky ginger chocolate ganache, crunchy gingerbread cookie decorations and sparkling sugared cranberries—perfect for holiday gatherings.

This Gingerbread Cookie Chocolate Tart has been a holiday showstopper at my table since the first winter I experimented with adding warm spices to classic chocolate. I developed this combination one December afternoon when I wanted a dessert that felt luxurious but stayed true to comforting holiday flavors. The result is a crisp spiced crust that frames a glossy gingered chocolate filling, topped with crisp decorated cookies and jewel-like sugared cranberries. It looks elegant enough for guests yet is simple to assemble, which is why it became my go-to for parties.
I remember the first time I served this at a small family gathering; the kitchen smelled like ginger and caramelized chocolate, and everyone lingered over the tart, slicing it slowly to admire the clean edges. The texture contrast is what makes it memorable: a slightly chewy, aromatic crust, a smooth, silky ganache that melts on the tongue, and the crunchy snap of tiny gingerbread cookies. It holds up well for entertaining, slices neatly when the knife is warmed, and the decorations make each tart feel festive and unique.
In my kitchen I usually make the crust a day ahead and keep decorated cookies in an airtight tin; that saves time on the day of the party and gives me room to focus on plating. Family members often comment on the bright pop of sugared cranberries, which feel both nostalgic and elegant against the dark ganache.

My favorite part of this preparation is the aroma when the crust comes out of the oven and the ganache is poured warm into the shell. Over the years I have learned to make the crust a day ahead and keep cookies in an airtight tin; that small timing trick makes the final assembly relaxing and enjoyable when guests arrive.
Store the tart covered loosely in the refrigerator for up to 4 days. If you plan to keep decorations pristine, store them separately and place on the tart just before serving. For freezing, wrap the cooled tart very tightly in plastic wrap and then foil to avoid freezer burn; freeze up to one month. Thaw overnight in the refrigerator and bring to room temperature for 20 to 30 minutes before serving for best texture. Sugared cranberries are best used within 24 hours of coating for maximum sparkle.
If you prefer a fully dark chocolate filling, replace the milk chocolate ounce for ounce with additional dark chocolate for a deeper, less sweet finish. For a dairy free version, use coconut cream and dairy free chocolate; note the ganache texture and flavor will shift and chilling time may vary. To reduce sugar in crust, swap half the brown sugar for a granulated sugar alternative but keep the molasses for flavor. Gluten free flours can be used in the crust and cookies with a 1 to 1 gluten free blend and a binder like 1/4 teaspoon xanthan gum if your blend lacks it.

Serve slices with a small spoon of lightly whipped cream or crème fraîche to cut the richness. Pair with a robust coffee, espresso, or a spiced tea. For a plated dessert, add a few extra sugared cranberries and a tiny sprig of rosemary on each plate for visual contrast. This tart is ideal for holiday buffets, family dinners, or as a centerpiece dessert for festive gatherings—slice smaller portions for dessert tastings to let guests enjoy multiple courses.
Gingerbread and spiced baked goods have long been associated with winter holidays in many European and North American traditions. Molasses became a popular ingredient in gingerbread recipes historically due to its availability and warm flavor. Combining spiced gingerbread elements with chocolate is a modern twist that balances the sweetness and highlights the warm spice notes. This tart is an approachable adaptation that honors those classic flavors while giving them a contemporary presentation.
For winter, use sugared cranberries and rosemary for a festive look. In autumn, swap cranberries for candied orange peel and dust with cinnamon. For a spring adaptation, add a light layer of raspberry jam between crust and ganache for a fruity lift and top with toasted almond slivers. Spices can be tuned—use extra cinnamon and a pinch of black pepper for a warming, more complex flavor profile.
Make the crust and cookies up to two days ahead and refrigerate. Prepare and strain the ganache, then chill until nearly set and cover; this allows you to pour and finish on the day of serving. Keep sugared cranberries in a single layer on a wire rack in a cool place and place them on the tart at the last minute so they maintain sparkle. Label and date any frozen tarts and thaw slowly in the refrigerator to avoid condensation on decorations.
Making this tart becomes easier each time you bake it; the first time I made it for a holiday potluck I was nervous about timing, but now I rely on my prep rhythm of crust first, cookies second, ganache last. It consistently delivers both in flavor and aesthetics, and guests always ask for the recipe.
Chop chocolate finely so it melts evenly; avoid overheating to keep ganache glossy.
Blind bake the crust fully until dry to prevent a soggy bottom when you pour the ganache.
Warm and dry your knife between slices for neat edges and wipe crumbs away.
This nourishing gingerbread cookie chocolate tart (easy christmas dessert) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The tart can be frozen for up to one month. Wrap tightly in plastic and foil, then thaw overnight in the refrigerator.
Use a sharp knife warmed under hot water and dried between cuts for clean slices.
This Gingerbread Cookie Chocolate Tart (Easy Christmas Dessert) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg and salt in a medium bowl until evenly blended.
Cut cold diced butter into the flour mixture until coarse crumbs with pea sized pieces form. Add egg and molasses and mix until dough clumps. If sticky, knead in a little flour. Shape into a disc and chill 45 minutes.
Roll chilled dough between parchment to a 12-inch circle, line a 9-inch tart pan, dock the base, chill 20 minutes, line with parchment and weights and blind bake 15 minutes. Remove weights and bake 3 to 5 more minutes until lightly golden. Cool completely.
Combine heavy cream, dark and milk chocolate, butter and ground ginger in a microwave safe bowl. Heat at 50 percent power in 20 to 30 second bursts, stirring until mostly melted. Stir to a smooth glossy texture and pour into the cooled shell. Chill 2 to 3 hours until set.
Whisk dry ingredients, cream butter and brown sugar, add molasses and egg, then stir in dry ingredients and knead until smooth. Chill for at least 1 hour, roll to 1/8 to 1/4 inch, cut shapes, freeze 5 to 10 minutes and bake 8 to 10 minutes. Cool completely before using as decorations.
Warm sugar and water until dissolved, stir in cranberries to coat, let sit 2 minutes, transfer to wire rack to dry until tacky, roll in sugar and let dry another 10 minutes.
Pour ganache into the cooled tart shell and chill until set. Arrange gingerbread cookies and sugared cranberries on top with rosemary sprigs. Slice with a warm dry knife for clean pieces.
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This recipe looks amazing! Can't wait to try it.
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