This gingerbread cookie chocolate tart quickly became my go-to centerpiece for holiday dessert tables. I first combined these elements during a December when I wanted something that felt both classic and playful: the warmth of gingerbread with the decadence of chocolate. The contrast of a crisp spiced crust, glossy ginger-infused ganache, and crunchy little gingerbread cookies on top gives each slice a mix of textures and holiday flavors that guests always ask about. The tart balances familiar Christmas spices—ginger, cinnamon, cloves, nutmeg—with rich dark and milk chocolate, and the sugared cranberries add a bright, festive pop.

I discovered this composition while riffing on a classic ganache tart and a simple gingerbread dough. After several test runs I learned how to keep the crust tender without overworking it, and how to gently infuse the ganache so the ginger complements rather than overpowers the chocolate. The first time I served it at a neighborhood cookie exchange, a neighbor declared it "the most memorable thing on the table," and ever since it has become a holiday signature in my kitchen. If you love gingerbread, chocolate, and a little theatre in your plating, this tart delivers both flavor and presentation.

Ingredients

• Gingerbread pie crust: 1 3/4 cups all-purpose flour, 1/4 cup packed light brown sugar, warm spices (1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg), 1/2 tsp kosher salt, 10 tbsp cold unsalted butter diced, 1 large egg, 1 tbsp unsulfured molasses. Look for a flavorful molasses (Brer Rabbit or Grandma's) for best aroma; keep the butter very cold to achieve a flaky, tender crust.
• Ginger ganache filling: 1 1/4 cups heavy cream, 5 oz dark chocolate finely chopped, 5 oz milk chocolate finely chopped, 3 tbsp unsalted butter cubed, 2 tsp ground ginger. Use a good quality dark chocolate (60–70% cacao) and a milk chocolate you enjoy—both influence gloss and mouthfeel.
• Gingerbread cookie decorations: 2 cups all-purpose flour, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp salt, 1/2 cup light brown sugar, 6 tbsp unsalted butter softened, 1/4 cup unsulfured molasses, 1 large egg. Roll thinner (1/8–1/4") for crisp edges that contrast with the ganache.
• Sugared cranberries: 1 cup fresh cranberries, 1/2 cup granulated sugar plus extra for coating, 1/2 cup water. The sparkling cranberries add a festive, tart finish and are an easy make-ahead garnish.

Instructions

Make the gingerbread pie crust: Whisk 1 3/4 cups all-purpose flour with 1/4 cup packed brown sugar, the spices and 1/2 tsp salt. Cut in 10 tbsp cold diced butter until the mix resembles coarse crumbs with a few pea-sized bits. Add 1 large egg and 1 tbsp molasses, mix with a fork until clumps form, then press into a mass. If sticky, lightly knead in a tablespoon flour at a time until pliable. Flatten into a disk, wrap and chill at least 45 minutes. Blind bake the crust: Preheat oven to 350°F. Roll the chilled dough between parchment to a 12" circle; rest if it cracks. Fit into a 9" tart pan, trim and dock the base with a fork. Chill 20 minutes. Line with parchment and pie weights or uncooked rice; bake 15 minutes, remove weights and bake 3–5 more minutes until lightly golden and dry. Cool completely. Prepare the ganache: Place 1 1/4 cups heavy cream, 5 oz dark chocolate, 5 oz milk chocolate, 3 tbsp butter and 2 tsp ground ginger in a large microwave-safe bowl. Microwave at 50% power in 20–30 second bursts, stirring after each, until mostly melted. Stir slowly until smooth and glossy, stop before incorporating air. Pour into cooled tart shell and smooth. Chill 2–3 hours until set. Make the gingerbread cookies: Whisk 2 cups flour with spices and salt. Beat 6 tbsp softened butter with 1/2 cup brown sugar until combined, add 1/4 cup molasses and 1 egg until smooth. Stir in dry ingredients and knead by hand until smooth. Divide into two discs, wrap and chill at least 1 hour. Roll 1/8–1/4" thick, cut festive shapes, freeze 5–10 minutes to hold shape, then bake at 350°F for 8–10 minutes until edges set and lightly golden. Cool completely. Make sugared cranberries: Warm 1/2 cup sugar with 1/2 cup water over low heat just until dissolved (do not boil). Remove from heat, stir in 1 cup fresh cranberries and let sit 2 minutes. Transfer with a slotted spoon to a wire rack, drain 15–20 minutes until tacky. Roll tacky cranberries in extra granulated sugar, then dry another 10 minutes before using. Assemble: Once ganache is set, arrange gingerbread cookies and sugared cranberries on top and tuck small rosemary sprigs for a festive touch. Slice using a hot, dry knife for sharp edges and wipe the blade between cuts.

Storage Tips

Store the tart loosely covered in the refrigerator for up to 4 days. Use an airtight container or tent loosely with foil to avoid absorbing fridge odors and to maintain the ganache sheen. The gingerbread cookies keep separately at room temperature in a sealed container for up to 5 days and should be added to the tart just before serving to avoid softening. Sugared cranberries keep refrigerated in a single layer on parchment for 3–4 days; if frozen, they can become cloudy. For longer storage, freeze the assembled tart (without cookies or cranberries) for up to 1 month; thaw overnight in the fridge and refresh with garnishes before serving.

Ingredient Substitutions

If you prefer a dairy-free version, replace heavy cream with a full-fat coconut cream and use dairy-free dark and milk-style chocolate—note the flavor will lean coconut-forward. For a gluten-free option, use a 1-to-1 all-purpose gluten-free flour blend and reduce handling to prevent crumbliness; add 1–2 tbsp cold butter or a tablespoon of cornstarch to help binding. If you don’t have molasses, a combination of dark corn syrup and a teaspoon of brown sugar can mimic the sweetness and stickiness, though the deep gingerbread flavor will be slightly milder.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to offset the spice. A drizzle of warmed salted caramel pairs beautifully with the chocolate-ginger notes. For plating, use small gingerbread cookies and sprigs of rosemary for height; scatter a few sugared cranberries around each plate for color. This tart is great after roasted dinners, potlucks, or as a show-stopping addition to a cookie swap.

Cultural Background

Gingerbread and chocolate each have long wintertime histories—gingerbread traditions trace to medieval Europe where spiced breads and shapes were associated with festivals, while chocolate became a beloved holiday ingredient after its modernization in the 19th century. Combining gingerbread with a ganache filling is a contemporary take that blends those two comforting traditions. The use of ginger, cloves and nutmeg evokes classic Northern European holiday spice mixes, while ganache adds a richer, continental pastry element that makes this tart feel both nostalgic and refined.

Seasonal Adaptations

For winter, add a pinch of cardamom to the crust for extra warmth and swap rosemary for thyme sprigs as garnish for a piney aroma. In early fall, top with poached pears or caramelized apple slices instead of cranberries. For a spring twist, reduce the spices slightly and add a bright orange zest to the ganache for citrus uplift. Small adjustments can keep the recipe fresh across holidays and seasons.

Meal Prep Tips

Plan prep across two days: day one make the crust and cookie dough, chill and par-bake the shell; day two prepare ganache, chill to set, then bake cookies and assemble. Store cookies and cranberries separately to retain crunch. When slicing, run a sharp knife under hot water and dry it between cuts for clean, professional-looking portions. Pack slices in airtight containers for party transport, using parchment between layers to protect toppings.

This tart is more than a dessert: it’s a little holiday ritual you can adapt year after year. The technique is straightforward, the flavor profile is universally appealing, and the presentation always elicits smiles. Try it once and you’ll understand why it’s become one of my most-requested seasonal treats.