
A festive 9-inch tart with a spiced gingerbread crust, silky ginger chocolate ganache, crisp gingerbread cookie decorations and sugared cranberries—perfect for holiday tables.

This gingerbread cookie chocolate tart has been my favorite holiday showstopper ever since I first made it on a snowy December afternoon when friends were scheduled to arrive with last-minute gifts. The idea grew from a simple craving: deep, warming gingerbread spices paired with dark chocolate so glossy it felt almost indulgent to slice. I discovered the combination while testing a spiced pie crust that begged for a luxurious ganache filling; the result was a dessert that looks elegant, slices clean, and tastes like a celebration in every bite.
What makes this tart special is the harmony of textures and flavors: a tender, slightly crumbly gingerbread crust that snaps gently under a smooth, rich ganache infused with ground ginger, topped with tiny crisp gingerbread shapes and bright sugared cranberries for contrast. I remember my family gathered around the kitchen island, warming their hands on mugs of mulled cider, and reaching for seconds before the tart even had a chance to rest—it's that kind of recipe that steals the show but is easy enough to make on a busy holiday afternoon.
Every time I serve this, guests comment on the tart’s shiny ganache and ask for the recipe. I first paired the ganache blend of dark and milk chocolate because I wanted depth and a touch of creamy sweetness; it’s a small tweak that makes a big difference. The house fills with a seasonal aroma while the crust chills, which always becomes part of the memory of that meal.
What I love most is how the tart balances nostalgia and elegance: it brings back memories of childhood cookies while presenting like a patisserie dessert. Every holiday someone asks for seconds, and I always enjoy hearing which component they loved most—the crisp cookie, the glossy ganache, or the bright cranberries.
Store the tart covered in the refrigerator on a flat surface to preserve the ganache’s glossy finish—an inverted cake dome or a large airtight container works best. For longer storage, wrap the tart tightly with plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight. Gingerbread cookies keep separately in an airtight container at room temperature for 3–4 days; sugared cranberries are best used within 24 hours and remain crisp if refrigerated on a single layer.
If you prefer a more intense chocolate flavor, swap the milk chocolate for another 5 ounces of dark chocolate for a fully dark ganache. For a dairy-free version, use dairy-free chocolate and coconut cream in place of heavy cream, and vegan butter in place of regular butter; note texture will be slightly different. To make a gluten-free base, replace the flour in the crust and cookies with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks binding agents.
Serve slices with lightly whipped cream or a scoop of vanilla bean ice cream and a small drizzle of warm salted caramel for contrast. Garnish with rosemary sprigs and extra sugared cranberries for color. This tart pairs well with mulled wine, spiced cider, or a strong espresso. For a more casual setting, cut smaller wedges and present on a dessert board alongside ginger snaps and candied nuts.
Gingerbread has roots in medieval Europe and became intertwined with holiday traditions for its warming spices and long shelf life. Chocolate ganache, a French creation from the 19th century, introduced a luxurious texture that pairs beautifully with the rustic spice profile. Combining the two draws on both northern European spice traditions and French confection techniques—resulting in a dessert that feels both old-fashioned and polished, perfect for contemporary holiday tables.
In winter, accent the ganache with a sprinkle of ground cinnamon or a few flakes of sea salt before serving. For a spring variation, replace sugared cranberries with thinly sliced candied orange peel and swap rosemary for microgreens. Around Thanksgiving, add a tablespoon of bourbon to the ganache for warm depth, or fold in a teaspoon of espresso powder to enhance the chocolate notes for a more robust finish.
To streamline, make the crust and cookie dough 1–2 days ahead; keep dough chilled until ready to roll. Prepare the ganache the morning of serving and chill so it sets by evening. Store cookies and cranberries separately and assemble just before guests arrive so decorations remain crisp. Use a hot, dry knife for slicing—dip in hot water and dry between cuts for clean edges without smearing the ganache.
This tart is a holiday classic in the making—one that you can tailor to your table, prepare in stages, and enjoy sharing with friends and family. Make it your own by changing chocolate ratios or decorations, but keep the balance of spice and gloss: that contrast is what makes it unforgettable.
Chill the dough thoroughly; cold butter in the crust ensures a tender, flaky texture.
When melting the ganache, heat gently and stir slowly to prevent seizing and to keep the surface glossy.
For perfectly clean slices, warm a knife under hot water, dry it, then slice the chilled tart in one smooth motion.
Freeze cut cookie shapes for 5–10 minutes before baking to help them retain sharp edges and avoid spreading.
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. Store the tart covered in the refrigerator for up to 4 days. For longer storage, wrap and freeze up to 2 months and thaw overnight in the fridge.
Use dairy-free chocolate and full-fat coconut cream instead of heavy cream, and vegan butter in place of butter. Texture will be slightly different.
Yes. Blind-bake the crust until dry and lightly golden and let the ganache fully set for 2–3 hours before adding decorations.
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 dry ingredients, cut in cold diced butter until coarse crumbs form. Add egg and molasses, mix until dough clumps, knead gently if sticky, shape into a disc, wrap and chill at least 45 minutes.
Roll chilled dough to 12-inch circle, fit into a 9-inch tart pan, trim and dock. Chill 20 minutes, line with parchment and pie weights, bake at 350°F for 15 minutes, remove weights and bake 3–5 minutes more until lightly golden. Cool completely.
Combine cream, chopped dark and milk chocolate, butter and ground ginger in a microwave-safe bowl. Heat at 50% power in 20–30 second bursts, stirring until mostly melted. Stir slowly until smooth and glossy, pour into cooled shell and chill 2–3 hours.
Whisk dry ingredients, cream butter with brown sugar, add molasses and egg. Combine with dry ingredients, chill dough 1 hour, roll to 1/8–1/4 inch, cut shapes, freeze briefly then bake at 350°F for 8–10 minutes until edges set. Cool completely.
Dissolve 1/2 cup sugar in 1/2 cup water over low heat, remove from heat and stir in cranberries to coat. Let sit 2 minutes, transfer to rack to dry until tacky, roll in extra sugar and dry 10 minutes before using.
Once ganache has set, arrange gingerbread decorations and sugared cranberries on top with rosemary sprigs for garnish. Slice with a hot, dry knife and serve chilled or at cool room temperature.
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