Pair some good semi-sweet chocolate with buttery, ginger biscuits and you’ll have a festive treat, made in no time at all. Just blitz, melt, chill, and put your feet up while waiting for the filling to set. Make this effortless dessert using either a homemade or your favourite storebought ginger biscuits.
An elegant dessert centrepiece. 
Gingery biscuits and rich, dark chocolate is a match made in heaven. 
I bought my gingerbread people from Morrisons and they taste lovely with a not too strong ginger taste. However, I usually prefer ginger biscuits with stronger gingery taste, like McVitie’s. 
You will need a tart pan with a loose bottom. If you don’t have any, simply line your pan with a foil et voila, problem solved. 
For this tart, a good kind of semi-sweet dark chocolate, preferably between 40 to 60% cocoa solids. 
Heat cream and butter, then pour over your chopped chocolates. Oof, it’s looking gourgeous. I usually have a lick or two at this stage, although this step is entirely optional. 
A two hours chill time is required, although best if left in the fridge overnight. Dust with cocoa powder to cover bubbles forming at the surface. Garnish excessively festive, I beg of you. 
Don’t mind if I do!
Have you tried it? What’s your favourite ginger biscuits? Let me know in the comments!
No Bake Chocolate Tart with Gingerbread Crust
Pair some good semi-sweet chocolate with buttery, ginger biscuits and you’ll have a festive treat, made in no time at all. Make this effortless dessert using either a homemade or your favourite storebought ginger biscuits.
Servings: 14
Calories: 464kcal
Equipment
- 9 inch (23 cm) tart pan
Ingredients
Crust
- 300 g gingerbread biscuits
- 150 g salted butter, melted
Filling
- 2 cups really good bittersweet chocolate, chopped (360 g)
- 1 cup double cream (250 ml)
- ¼ cup salted butter (55 g)
Garnishes (optional)
- 5-6 stalks rosemary
- 12 cranberries, fresh
- 1 tbsp cocoa powder, to dust
Instructions
Make your crust
- Line your tart pan with aluminium foil for easier tart removal.
- Break gingerbread biscuits into smaller pieces and pour into food processor. Blitz until fine. Pour the melted butter into the food processor and blitz until it is evenly coated.
- Pour the biscuit mix into your tart pan. Press into your tart pan and smooth using a glass or any flat bottom container. Chil in the fridge for at least 30 minutes.
Make your filling
- Place your chopped dark chocolate in a big, heatproof bowl.
- Pour your double cream and butter into a sauce pan simmer on medium low heat. Once you see the edges is bubbling, swirl to make sure all the butter has melted. Turn the heat off and pour it into the dark chocolate bowl. Let it sit for 10 to 20 seconds before stirring. Once it's smooth, pour it into your chilled gingerbread crust.
- Chill for at least 2 hours or best, overnight (at least 6 hours).
Video
Notes
| Nutrition Facts | |
|---|---|
| Servings: 14 | |
| Amount per serving | |
| Calories | 464 |
| % Daily Value* | |
| Total Fat 37.1g | 48% |
| Saturated Fat 23.4g | 117% |
| Cholesterol 74mg | 25% |
| Sodium 164mg | 7% |
| Total Carbohydrate 31.5g | 11% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 20.8g | |
| Protein 2.8g | |
| Vitamin D 8mcg | 41% |
| Calcium 56mg | 4% |
| Iron 1mg | 3% |
| Potassium 103mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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