Gingerbread amaretto chocolate tart

Gingerbread amaretto chocolate tart

gingerbread amaretto chocolate tart styled

Hello, lazy cats!! This is my last recipe before Xmas, so I’ve decided to make it count 😛 . It’s an aromatic gingerbread tart filled with the most luxurious and indulgent chocolate amaretto ganache. It will knock the socks off the competition, that’s a promise!

If you are not keen on the alcohol content, you could simply replace it by more almond milk infused with orange peel (the ganache is super smooth so I would advise against using zest, although if the bits do not bother you, there is no problem) and add a few drops of orange extract to the ganache for a chocolate orange filling.

Well, as I have heaps to do over the next few days, I shall make this post short and sweet – I bet you’ve got lots to get on with! Duncan, our fluffy princess Tina and myself thank you for putting trust in our recipes. We wish you Merry Xmas and Happy New Year! We hope you get to spend it in amongst your loved ones, eating delicious vegan Xmas food, snuggling with your pets and sharing love! Love is all we need and now even more so than ever!

gingerbread amaretto chocolate tart process

gingerbread amaretto chocolate tart hands

gingerbread amaretto chocolate tart cut

gingerbread amaretto chocolate tart side

25 cm / 10"
45 min
25 min
25 cm / 10"
45 min
25 min
GINGERBREAD BASE (or shortcust pastry + all the spices)

  • 65 g / scant 1/3 cup coconut oil (I use this one)
  • 220 g / 1 + 2/3 cup all purpose flour*
  • 2 level tsp ground ginger
  • 2 level tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • a good pinch of fine sea salt
  • 65 g / 1/3 cup dark muscovado sugar
  • 30 ml / 2 tbsp aquafaba*
  • 75 ml / ¼ cup + 1 tbsp maple syrup or molasses


  • 300 g / 10.5 oz 70% dark vegan chocolate (I used Green & Blacks cooking chocolate)
  • 120 ml / ½ cup coconut cream (solid part of full fat coconut milk* only)
  • 150 ml / ½ cup + 2 tbsp almond milk
  • 80 ml / 1/3 cup amaretto (I used Disaronno)*
  • 80 ml / 1/3 cup maple syrup

GINGERBREAD BASE (or shortcust pastry + all the spices)

  1. Place the coconut oil in a small pot and melt it on the lowest setting. Let it cool down.
  2. Sift the flour, all the spices, baking soda and salt into a medium size bowl. Mix really well.
  3. Place the cooled coconut oil, sugar and aquafaba in a large bowl. Cream them together with an electric whisk until well combined and slightly thickened. Add the maple syrup and whisk some more until you get a thick, homogeneous mixture.
  4. Fold ½ of the flour mix into the wet ingredients and, once combined, add the remaining half. Make sure there are no flour pockets and everything is well combined, but do not knead. The dough will be quite loose and sticky, that’s fine, it’s the way it should be. Wrap the dough in a piece of cling film (glad wrap) and place it in the fridge for at least 1 hour. You can safely keep it in the fridge overnight too.
  5. Allow the dough to come to room temperature and then roll it slowly and gently between two sheets of baking paper or on a lightly floured surface.
  6. Roll the dough into a 3 mm thin circle that is large enough to cover the base of the tart tin and the sides.
  7. Roll the rolled out dough onto a rolling pin, place the rolling pin over the tart case and gently unroll the dough on the top of the tart tin.
  8. Mould the dough into the tart case (making sure it fits really snugly everywhere) and trim the excess with a sharp knife. Patch up any holes or thin edges with the off-cuts and pierce the bottom of the pastry with a fork in a few places.
  9. Place the lined tart case back in the fridge while you heat up the oven to to 175° C / 350° F.
  10. Once the oven is ready, line the inside of the pastry case with a large piece of baking paper (I crumple it first so that it’s more flexible) and then arrange baking beads (or whatever you use instead) on top of the pastry. Blind bake for 15 minutes.
  11. After 15 minutes, take the beads and the baking paper off and return to the tart to the oven for another 10-15 minutes. Allow it to cool completely.


  1. Place the broken up chocolate pieces and coconut cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has been melted. Make sure the water does not touch the bowl the chocolate is in.
  2. Once the chocolate has melted, whisk it into the cream with a wire whisk, then add almond milk, amaretto and maple syrup. You can adjust the amount of syrup to taste, but make sure you compensate by adding more almond milk (if you end up using less maple syrup than I did).
  3. Allow the mixture to cool down and fill the tart case.
  4. Transfer the filled tart case into the fridge. Allow it to set for at least 8 hours (overnight is best). PS: this tart sets quite firm, but it wasn’t quite set when I took these photos, hence it looks a little softer.

*For the GLUTEN-FREE version, use 220 g / 1 + 2/3 cup GF flour mix and ½ teaspoon of xanthan gum (unless the mix contains xanthan gum already).

*COCONUT CREAM – I recommend using canned coconut cream (solid part) of full fat coconut milk, which separates after the can has been chilled for a few days. Make sure the brand you purchase has no stabilisers or gums or else the separation will not occur. If that’s not available, you can use shop-bought coconut cream in a carton but be sure to replace almond milk (150 ml / ½ cup + 2 tbsp) with it too or else there won’t be enough fat in the filling and it will not set.

*AQUAFABA – liquid from a tin/jar of low-sodium chickpeas or home cooked chickpeas.

*AMARETTO – This tart is designed to have a prominent amaretto flavour, if you prefer a subtler flavour use 60 ml / ¼ cup of amaretto instead. If you are not keen on alcohol, replace the amaretto with almond milk. I recommend infusing the milk with orange peel first and adding a few drops of orange extract to the ganache for a chocolate orange version instead.

23 g
7 g
6 g
2 g
35 g
*per serving
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31 reviews, 129 comments
Hello, What size should the tart tin be?
    Hi Nick,
    The tin size is 25 cm / 10". Hope this helps! Ania
Can you freeze this once made?
    Hi Ani,
    In theory yes, but I haven't tried freezing it so cannot be 100% sure how it is after thawing. Ania
The chocolate amaretto filling in this tart is absolutely amazing, and everybody loved it vegan or not :) I actually cheated a little and just ground up ginger nut biscuits & vegan butter for the base as I was short on time (because kids!) but it worked really well with the filling. Would definitely recommend this for a Christmas dessert and will be making it again for sure!
    Thank you so much for your kind words, Debbie! I'm so happy to hear that it was such a resounding success and that you are planning to make it again. x Ania
Why doesn't this recipe's headline warn me that it is sort of a vegan or... whatever strange recipe?? I wouldn't have opened and read it if I had known that it uses weird things like aquafaba and vegan chocolate. The picture looks quite yummie, but then I had to find that the recipe is only for food activists or... aliens, not for normal, healthy people!!
    Wow, how entitled of you, Lisa! Also, I would question calling yourself 'healthy' and 'normal' given that you took the time to write an offensive comment on my blog just because my recipes aren't to your liking. Kind regards! Ania
    As a “normal, healthy” person, I adore the recipes on this site. “Vegan chocolate” in this case is just dark chocolate. Lisa, get a life!
      Thanks Niamh! Why would someone have so much hate towards people who simply chose to eat different things is mind boggling! x Ania
This is an absolutely beautiful cake❤️ as much for the looks as for the taste!!! As others already called it a show stopper!
After an initial test run and few set backs I made this cake for this Christmas (will make it again for New Year's Eve) and the result was gorgeous 😍! Whether you vegan, has food allergies or just want to indulge in chocolate this is definitely the best choice you can make!!! The taste of amaretto combined with velvety dark chocolate is just fantastic!!! Love this cake! Love the recipe!
I cannot thank Ania enough for all her tips and support - Ania is an absolute angel! I have asked Ania million questions, as I wanted to make this cake right and she was there to help MASSIVE THANK YOU ANIA!!!
    Thank you so much for your lovely words, Mal! I'm so happy that it turned out well and that you are planning to make it again for your New Year's. And thank you so much for taking the time to leave this review. x Ania
Mari McInnes:
Amazing recipe such a crowd pleaser and great for Christmas 🎄.I made it with Amaretto however some of my family can’t stand the almond kind of flavouring thwarting did not like it, but everyone else absolutely loved it. I definitely loved it and will be making it again!
I recommend that if making it for the first time for a big group, is safer not to use the Amaretto.
Really easy to make and the base is delicious, made cookies with the leftover dough.
    Yay! I am delighted to hear that, Mari, but this whole thing of 'don't use Amaretto' I simply cannot stand behind! This tart is all about Amaretto! Who even are these people who claim to despise it?! ;) Hahaha, in all seriousness, it is very adaptable and of course, it can be made without it. There are many Amaretto-free options I can think of. x Ania
Absolutely delicious!!! It was really easy to make too. I used orange extract instead of amaretto, and it tasted amazing.
    I'm delighted to hear that you enjoyed this dessert, Marta! And I really appreciate you taking the time to leave this review. x Ania
Hello! I am currently in the process of making this tart and the dough is quite right. The dough mixture looks too dry and crumbly after putting in the second half of the flour. I have used scales for the recipe as recommended in one of the other posts. Any idea what I can do to save this dough? Would adding more of the wet mixture help? And does the wet mix need to be smooth in appearance or is it okay that it has texture (grainy)? Thanks!
    Hi Staci,
    Did you use melted coconut oil? I've literally just finished making this dough myself and there is definitely enough liquid in the dough - mine ended up soft and pliable. Touch it with your hands as it may just look dry when it isn't. If it is dry, something must have gone wrong during weighing/measuring liquids out. Yes, the way to remedy it would be to add some (as little as you can get away) liquid. As for the graininess, it's probably your sugar clumping a little - that's not too much of an issue - just squash the clumps between your fingers...If you want a fast reply, shoot me a message and a photo on Instagram DMs and I will do my best to help. x Ania
Thank you for your reply. When you say cool the base completely do you mean in the oven or on a cooling rack? Many thanks for your time
    Cooling rack! x Ania
Hi there,
I want to make this for after Christmas dinner just wanted to know how long the base will keep without the filling?
    Hi Kristie,
    The base is based on my gingerbread cookie recipe so it will keep for a few days as long as you lock it away from moisture/airborne humidity, which will make it soften. Hope this helps! x Ania
I recently wanted to try the recipe as it looks amazing! Unfortunately I had following problems, which I hope you can give tips to overcome the next time:) The base after taking out of the fridge and being left to get to room temperature seemed very dry and hard to roll out. During baking, as soon as the parchment with beans has been removed the base all cracked (perhaps the oven heath's up more than set up?). After baking it turn out to be kind of chewy?
I had also problem with the filling, which didn't want to set, even with a blast in the freezer - did set some, but not enough to comfortably slice the cake). - What am I doing wrong? Any suggestions how to over come those issues?
I should probably mention that I'm not new to baking and as with all new recipes, I have followed it to a t.
I look forward hearing from you.
Best regards
    Hi Mal,
    Firstly, I am so sorry to hear that the final outcome wasn't quite on point, I know how frustrating this is.
    In terms of trouble shooting, I am happy to help (you can also email me) but I may need some more information to be able to help. Here are my immediate thoughts/guesses as to what when wrong...pastry: it sounds as though, the pastry was too dry which can happen sometimes if you use cups (instead of scales) to measure out your flour, for example. I made this very pastry recently again for another tart and it was not dry at all. As for chewiness, if sounds like maybe it was handled too much - if you make pastry with gluten flour, it should barely be handled or else it gets tough.
    As for the filling, did you also use 70% cacao chocolate? are you sure you used coconut cream (thick, solid part that separates from a can of full fat coconut milk after chilling) or was it coconut milk by any chance? I am sure we can get to the bottom of it but I need to more details to be able to help. Feel free to email me or send me a DM on Instagram or Facebook. x Ania
This looks so good, but how many eggs do you use is you don't want it vegan?
    Hi Deborah,
    I have not cooked with eggs for over 7 years so I am not the person to ask how to make my vegan recipes with eggs, sorry :) Ania
Hi, is it possible to make this tart in advance and freeze it for 3 weeks or so?
    Hi Dewi,
    I have not tried it myself but I don't see why not. Ania
Can I substitute egg for the aquafaba? Would one egg white work or 1 whole egg? My family is dairy free but not vegan.
    Hi Cindy,
    I am not the right person to ask as I have not used eggs in over 7 years. I am pretty sure that plant milk will work, especially if you are using regular wheat (containing gluten) flour. Hope this helps! Ania
I made this last Christmas and it was amazing so I’m really looking forward to making it again this year. Can you please tell me what size tin you use, I think mine is too large.
    I'm delighted to hear that, Alison - thank you! I use 25 cm / 10" round tin. Hope this helps! Ania
Omg, rich dark chocolate dream! I didn’t have time to do the crust so I used a ready made pecan crust, but next time might try making it like a graham cracker crust but with gingerbread cookie crumbs (or ginger snaps), though the crust recipe looks delicious. Seriously, this is my new favorite pie EVER! It is soooo good, especially if you like dark chocolate and amaretto. MMMMM!
    Thank you so much, Katherine! I'm so pleased to hear that you enjoyed this dessert so much. I'm with you, Amaretto and dark chocolate are divine together. And many thanks for coming back to review - it helps my work be seen so I really appreciate it. x Ania
What can I use instead of aquafaba ?
    Hi Victoria,
    A small amount of soy milk should work well enough. Ania
This looks so good, but I was just wondering, for the ganache filling, does the milk need to be almond milk, or would coconut milk (carton, not tinned) work too? Also, should the milk be unsweetened? Really looking forward to making this!
    Thanks Lauren! Yes, absolutely it should work just fine. I used almond milk as I wanted to keep to the flavour profile and that's what I tend to have on hand. Hope you'll enjoy it. Ania
I made this for dessert after Christmas dinner and it was fantastic. None of my family members are vegan and this tart blew them away. The recipe was easy to follow and this tart is my new favorite dessert. If you're considering making this, do it!! Thanks Ania for this great recipe.
    Aw, thanks so much for your words of recommendation, Kate! I'm so glad to hear that this dessert was such a hit with you and your family despite the fact that they aren't even vegan - that's the best compliment I could hope for! Thank you! Ania
Emily H.:
This is an AMAZING recipe! I love the combination of gingerbread and chocolate, and was very intrigued by how it would work with amaretto. It’s a wonderful combination of flavors. My non-vegan family loved it, too. I made the recipe as written with just a few adjustments due to my intolerances: gluten-free flour, flax egg instead of aquafaba, no nutmeg, and oat creamer in place of both the coconut cream and almond milk. I also warmed the oat creamer and mixed in the amaretto and maple syrup (to gently warm) to make sure my chocolate didn’t seize. I added fresh cranberries and candied orange slices on top as decoration. I usually have a terrible time with gluten-free crusts, but this one actually worked incredibly well—zero issues! I have dough leftover from the crust and am very excited to make gingerbread cookies with it. Thank you so much for this recipe!
    Aw, thank you so much for your lovely comment, Emily! I am so happy to hear that this tart was such a success with everyone, including your non-vegan family members - that's music to my recipe developer's ears as proving that vegan food is simply good, albeit kinder, food is something I am very passionate about. x Ania
Joanne Moore:
Good lord! I made this dessert for our Xmas dinner today and it was a huge success! Delicious, indulgent, the base is so was very straightened to make in essence, you just need patience to allow things to chill, to melt slowly etc so it needed planning in terms of when I started it.
We’re not fully vegan in our house, my daughter has a cows milk allergy which led to me also giving up all dairy but I hate for her to feel left out or to have things she can’t eat so wanted a dessert for everyone. We’ll be making it again for sure! Thank you thank you!
    Thanks so much for your kind words, Joanne! I'm so happy to hear that you and your family enjoyed this dessert and that you found the recipe easy to make. I am also very glad your daughter did not feel deprived and could have something special that everyone was able to enjoy! Ania
Absolutely delicious tart! This is my 2nd time making it and upon closer reading of the instructions I have a question about the baking step. So I bake the tart with the parchment and beans for 10 minutes, but step 11 says after 15 minutes remove the paper and beans and return to the oven. So do I initially bake for 10 or 15? Is the 15 minutes in step 11 needed to rest the tart before returning to the oven?
Thanks for your help!
    Well spotted, it should be 15 minutes with beads in and 10-15 without (will correct now), however, it doesn't make that much difference. Hope this helps! Ania
Thankyou so much, we will enjoy this on Christmas Day, thankyou for sharing and Merry Christmas
    My pleasure - I hope it will be success - and Merry Christmas to you and your dearest too! x Ania
Hi Ania!
This looks delicious! Can I also use the base to make ginger biscuits to decorate it? To me it seems I can. Thanks
    Thanks, Andie! Yes, absolutely. In fact this is the recipe I based the pastry for this tart on. Hope you'll enjoy it! Ania
Could you tell me how many days this will store in the fridge?
    Hi Heidi,
    It will last a few days (up to 4-5 even if it's stored in an air-tight container) but as it's a pastry-based dessert the pastry will deteriorate (become soggier) the longer it sits around and the ganache will eventually start drying out and shrinking - an air-tight container will help to slow it down. Hope this helps! Ania
Dear Ania,
Thank you for the recipe. Am trying an alcohol-free version with adding a bit of orange juice. However, the ganache seems to me to be a bit too runny. Maybe the fridge will help but will I be then able to leave it at a room temperature for some time without risking its melting? Or do you have an idea how to make it thicker? Thank you so much, it is such an inspiring recipe!
    Hi Jaroslava,
    If you have used the exact quantities as per the recipe replacing Amaretto with orange juice, the ganache should set without any problems. Putting it in the fridge is the best thing to do and no, it won't melt after it has set unless you expose it to intense heat (like sunshine or fireplace heat). Hope this helps! Ania
Aracelli Carrasco:
Hello! I'm excited to make this for Christmas :) For the crust, is it preferable to use maple syrup or molasses? Is there a major difference in taste?
    Hi Aracelli,
    I personally prefer to use maple syrup as molasses can be a little overpowering, but some people like them. Hope you'll enjoy this tart! Ania
Such a delicious tart!
    Thank you, glad you enjoyed it! Ania
Kirsten Reddy:
Love your recipe and I am going to attempt this for Christmas... I want to find out how you manage to remove the tart from the tart tray any tips perhaps?
    Hi Kirsten,
    The best way is to get a tart tin with a removable bottom. They are a pleasure to use, I have two like that. Otherwise, placing two long (so that they stick out of the tin) and wide strips of greaseproof paper (criss cross) underneath the pastry is a good thing to do too. Hope this helps! Ania
It looks so beautiful. Can I use butter and not coconut oil?
    I suspect so but I am vegan so not the best person to ask :)
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