This gingerbread cookie chocolate tart has become my favorite dessert to bring to holiday gatherings. I first developed this combination on a snowy December afternoon when I wanted something that felt festive but was still simple enough to make between work and wrapping presents. The play between a warmly spiced crust, a glossy chocolate filling brightened with ground ginger, crisp little gingerbread cookies for texture, and the tart-sweet pop of sugared cranberries makes every bite feel celebratory. It slices beautifully and looks like a dessert you might buy at a bakery, but the techniques are approachable for any home cook.

What I love most is how the crust and ganache balance one another. The crust uses molasses and warm spices in the dough so the aroma fills the kitchen while the tart bakes. The filling is a rich ganache made from a mix of dark and milk chocolate for depth, with just enough ginger to brighten the chocolate without overpowering it. The cookie decorations add a rustic, homemade charm and provide a crisp contrast to the silky filling. This is a dessert that invites conversation and always earns compliments at the table.

Ingredients

• Gingerbread Pie Crust: 1 3/4 cups all-purpose flour, 1/4 cup packed light brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, 10 tablespoons cold unsalted butter diced, 1 large egg, 1 tablespoon unsulfured molasses. Choose a good-quality molasses such as Grandma's for pronounced flavor; cold butter ensures a flaky texture.
• Ginger Ganache Filling: 1 1/4 cups heavy cream, 5 ounces dark chocolate finely chopped (60 to 70 percent cacao), 5 ounces milk chocolate finely chopped, 3 tablespoons unsalted butter cubed, 2 teaspoons ground ginger. Use a combination of dark and milk chocolate to achieve a balance of depth and creaminess; chop chocolate finely so it melts evenly.
• Gingerbread Cookie Decorations: 2 cups all-purpose flour, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1/2 cup light brown sugar, 6 tablespoons unsalted butter softened, 1/4 cup unsulfured molasses, 1 large egg. Softened butter helps the dough come together smoothly; chilling improves rollability and shape retention.
• Sugared Cranberries: 1 cup fresh cranberries, 1/2 cup granulated sugar plus extra for coating, 1/2 cup water. Fresh cranberries provide bright acidity and a festive look when sugared; they also add a crisp contrast to the rich ganache.

Instructions

Make the gingerbread pie crust: Whisk 1 3/4 cups flour, 1/4 cup light brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg and 1/2 teaspoon salt in a medium bowl. Cut in 10 tablespoons cold diced butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 large egg and 1 tablespoon molasses and mix with a fork until the dough begins to clump; press into a cohesive mass. If sticky, knead in a light sprinkle of flour until just pliable. Shape into a flat disc, wrap, and chill at least 45 minutes. Blind bake the crust: Preheat oven to 350 degrees F. Roll chilled dough between parchment to a 12-inch circle and transfer to a 9-inch tart pan. Press gently, trim edges, and dock the base with a fork. Chill the lined pan 20 minutes. Line with parchment and fill with pie weights or uncooked rice. Blind bake 15 minutes, remove weights and parchment, then bake 3 to 5 minutes more until lightly golden and dry. Cool completely before filling to prevent ganache from seizing or melting. Prepare the ginger chocolate ganache: Combine 1 1/4 cups heavy cream, 5 ounces chopped dark chocolate, 5 ounces chopped milk chocolate, 3 tablespoons butter and 2 teaspoons ground ginger in a large microwave-safe bowl. Microwave at 50 percent power in 20 to 30 second bursts, stirring gently after each, until mostly melted. Residual heat will finish melting; stir slowly until smooth and glossy, avoiding vigorous whisking that would incorporate air. Pour into the cooled shell and smooth the top. Chill 2 to 3 hours until fully set. Make gingerbread cookie decorations: Whisk 2 cups flour, 1 teaspoon ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1/4 teaspoon salt. Beat 6 tablespoons softened butter with 1/2 cup light brown sugar until combined. Add 1/4 cup molasses and 1 large egg, mixing until smooth. Stir in dry ingredients and knead until smooth. Divide into two discs, wrap and chill at least 1 hour. Roll to 1/8 to 1/4 inch, cut into festive shapes, freeze 5 to 10 minutes, then bake at 350 degrees F for 8 to 10 minutes until edges are set. Cool completely before decorating the tart. Make sugared cranberries: Warm 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over low heat until sugar dissolves. Remove from heat, stir in 1 cup fresh cranberries to coat and let sit 2 minutes. Use a slotted spoon to transfer cranberries to a wire rack and let dry 15 to 20 minutes until tacky. Roll in extra granulated sugar until sparkling, then dry another 10 minutes before using. Assemble the tart: Once ganache is set, arrange gingerbread cookies, a few sugared cranberries and sprigs of rosemary on the surface. Slice with a hot, dry knife to get clean edges. Serve chilled or at cool room temperature and store leftovers refrigerated up to 3 days.

Storage Tips

Store the tart covered and refrigerated for up to 3 days. Use an airtight cake carrier or cover loosely with plastic wrap to protect garnishes like sugared cranberries and rosemary sprigs. If you need to keep it longer, remove decorative elements and freeze the tart wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving and refresh the top with fresh cranberries or extra cookie decorations. Cookies freeze well for up to 1 month; place parchment between layers to prevent sticking.

Ingredient Substitutions

If you prefer a dairy-free version, substitute coconut cream for heavy cream and use dairy-free dark chocolate; note the texture will be slightly firmer and coconut flavor may be present. For a gluten-free option, use a one-to-one gluten-free flour blend tested for baking; chilling times may vary and dough may feel more fragile. If you do not have molasses, use dark corn syrup plus a teaspoon of dark brown sugar as a last resort, but the deep spice flavor will be less pronounced. To reduce sweetness, use higher cacao dark chocolate and slightly less milk chocolate in the ganache.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a spoonful of vanilla mascarpone for contrast. Pair with an after-dinner coffee, spiced tea, or a glass of tawny port to complement the ginger and chocolate notes. For holiday flair, add rosemary sprigs and a dusting of confectioners sugar just before serving. This tart makes an elegant centerpiece for holiday dinners and is also lovely presented on a dessert buffet where guests can choose their own slice size.

Cultural Background

Gingerbread has roots across Europe where spiced, molasses-sweetened breads and cookies were traditional winter treats. The spices used here, such as ginger, cinnamon, cloves and nutmeg, were historically prized in holiday baking and signaled celebration. Combining gingerbread with chocolate reflects modern dessert innovation: chocolate lends richness while the spices add warmth and seasonal familiarity. This tart is a contemporary nod to classic holiday flavors presented in a refined, shareable format.

Seasonal Adaptations

In winter, add orange zest to the ganache for a citrus lift and swap rosemary for candied orange peel as a garnish. For spring or autumn variations, substitute cranberries with thinly sliced poached pears or preserved cherries. During Valentine's Day, use heart-shaped cookie cutters and red currants instead of cranberries. Adjust spices to taste: increase ginger for a brighter note or add a pinch of cardamom for an exotic twist.

Meal Prep Tips

Prepare the crust and cookie dough a day ahead and refrigerate. Bake cookies and blind bake the crust on the same day, then prepare ganache and assemble an hour before guests arrive. Transport the tart in a flat, sturdy container and bring a small cooler if you will be traveling to keep it chilled. To slice cleanly, heat a knife under hot water, dry it well, and cut using a single smooth motion between slices.

This tart is a holiday favorite that invites experimentation and personalization. Whether you keep the decorations simple or go full festive with elaborate cookie arrangements, the combination of spiced crust, silky ganache and bright cranberries makes for a dessert that feels both cozy and elegant. I hope you share it with people you love and make new memories around the table.