🎄 Christmas Gingerbread Chocolate Tart (with Gingerbread Men & Sugared Cranberries)
Ingredients
For the Gingerbread Crust
1 ½ cups crushed gingerbread cookies (or gingersnaps)
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar
½ teaspoon cinnamon
ÂĽ teaspoon ground ginger
Pinch of salt
For the Chocolate Filling
1 ÂĽ cups heavy cream
8 oz semisweet or dark chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon molasses (optional for extra holiday flavor)
For the Gingerbread Men Decorations
Store-bought mini gingerbread men cookies or homemade
Optional: white icing for decorating
For the Sugared Cranberries
1 cup fresh cranberries
½ cup water
½ cup granulated sugar (plus extra for coating)
For Garnish
Powdered sugar
Fresh rosemary
Extra cookie crumbs
Instructions
- Make the Gingerbread Crust
Preheat oven to 350°F (175°C).
In a bowl, mix crushed gingerbread cookies, melted butter, brown sugar, cinnamon, ginger, and salt.
Press firmly into the bottom and sides of a tart pan.
Bake 8 minutes, then let cool completely.
- Make the Chocolate Filling
Heat heavy cream in a saucepan until steaming (don’t boil).
Remove from heat and add the chopped chocolate, butter, vanilla, salt, and molasses.
Let sit 2 minutes, then whisk until smooth and glossy.
Pour the filling into the cooled crust.
Refrigerate 3–4 hours until fully set.
- Make the Sugared Cranberries
In a small pot, heat water and sugar until dissolved — remove from heat.
Add cranberries, stir gently, and let sit 5 minutes.
Strain (don’t rinse), then roll cranberries in extra sugar.
Spread on a tray and let dry at least 30 minutes.
- Decorate the Tart
Arrange mini gingerbread men on top of the chocolate filling.
Add sugared cranberries.
Garnish with small rosemary sprigs (looks like tiny Christmas trees!).
Dust lightly with powdered sugar snow ❄️✨.
Serve & Enjoy
Slice and serve chilled or at room temperature.
This tart is rich, festive, sparkly, chocolaty — truly a centerpiece holiday dessert! 🎄🍫✨