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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Gingerbread amaretto chocolate tart

December 22, 2018 by Ania - 124

chocolate, gluten-free, winter, Xmasgo to recipe

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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!

PS: If you make my gingerbread amaretto chocolate tart, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

gingerbread amaretto chocolate tart process

gingerbread amaretto chocolate tart hands

gingerbread amaretto chocolate tart cut

gingerbread amaretto chocolate tart side

4.96 from 24 votes
Print
  • makes: 1 x 25 cm / 10" dia
  • prep: 45 min
  • cooking: 25 min

Ingredients

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 all spice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 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

GANACHE FILLING

  • 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)
  • 180 ml / ¾ cup almond milk
  • 80 ml / 1/3 cup amaretto (I used Disaronno)***
  • 80 ml / 1/3 cup maple syrup

Method

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.

GANACHE FILLING

  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.

Notes

*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).

**From a tin of low-sodium chickpeas or home cooked chickpeas, it is explained here.

***If you are not keen on alcohol content, 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.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Sabina says

    December 16, 2020 at 10:48 am

    It looks so beautiful. Can I use butter and not coconut oil?

    Reply
    • Ania says

      December 16, 2020 at 2:51 pm

      I suspect so but I am vegan so not the best person to ask 🙂

      Reply
  2. Kirsten Reddy says

    December 17, 2020 at 10:21 am

    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?

    Reply
    • Ania says

      December 17, 2020 at 2:11 pm

      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

      Reply
  3. Han says

    December 19, 2020 at 2:27 pm

    Such a delicious tart!

    Reply
    • Ania says

      December 19, 2020 at 2:40 pm

      Thank you, glad you enjoyed it! Ania

      Reply
  4. Aracelli Carrasco says

    December 19, 2020 at 5:51 pm

    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?

    Reply
    • Ania says

      December 19, 2020 at 7:08 pm

      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

      Reply
  5. Jaroslava says

    December 22, 2020 at 11:28 pm

    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!

    Reply
    • Ania says

      December 23, 2020 at 1:31 am

      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

      Reply
  6. Heidi says

    December 23, 2020 at 2:12 pm

    Could you tell me how many days this will store in the fridge?

    Reply
    • Ania says

      December 23, 2020 at 2:24 pm

      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

      Reply
  7. Andie says

    December 23, 2020 at 3:29 pm

    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

    Reply
    • Ania says

      December 23, 2020 at 3:38 pm

      Thanks, Andie! Yes, absolutely. In fact this is the recipe I based the pastry for this tart on. Hope you’ll enjoy it! Ania

      Reply
  8. Heidi says

    December 23, 2020 at 7:17 pm

    Thankyou so much, we will enjoy this on Christmas Day, thankyou for sharing and Merry Christmas

    Reply
    • Ania says

      December 23, 2020 at 8:38 pm

      My pleasure – I hope it will be success – and Merry Christmas to you and your dearest too! x Ania

      Reply
  9. Azra says

    December 23, 2020 at 11:57 pm

    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!

    Reply
    • Ania says

      December 24, 2020 at 12:31 am

      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

      Reply
  10. Joanne Moore says

    December 25, 2020 at 10:14 pm

    Good lord! I made this dessert for our Xmas dinner today and it was a huge success! Delicious, indulgent, the base is so crisp….it 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!

    Reply
    • Ania says

      December 28, 2020 at 6:06 pm

      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

      Reply
  11. Emily H. says

    December 26, 2020 at 7:06 pm

    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!

    Reply
    • Ania says

      December 28, 2020 at 6:15 pm

      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

      Reply
  12. kate says

    December 27, 2020 at 8:37 pm

    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.

    Reply
    • Ania says

      December 28, 2020 at 6:12 pm

      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

      Reply
  13. Lauren says

    February 12, 2021 at 4:16 pm

    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!

    Reply
    • Ania says

      February 12, 2021 at 5:32 pm

      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

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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