Christmas Tart

  • Cook time
    25 mins.
  • Prep time
    15 mins.
  • Serving
Key Ingredients


  • For the crust:

    • 1/2 cup room temperature or solid virgin coconut oil
    • 1 3/4 cups all-purpose flour
    • 1/4 cup maple syrup or molasses
    • 1/4 teaspoon salt
    • 1 tsp ground ginger
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1-2 tbsp cold water, if needed

    For the filling:

    • 10.5 ounces dark chocolate, finely chopped
    • 1 1/2 cups coconut cream
    • 1/2 cup plant milk
    • 1/3 cup maple syrup
    • 1 tbsp molasses (optional)
    • 1 teaspoon ground cinnamon
    • 1 tsp ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/3 teaspoon ground cloves


    • 5-6 gingerbread cookies
    • 1/4 cup pomegranate arils or cranberries
    • 4-5 mint or rosemary leaves



  1. In a food processor, combine the coconut oil, flour, maple syrup or molasses, salt, and spices. Process until the dough sticks together when pressed between fingers. Add 1-2 tablespoons water if needed. The dough should be pliable but not sticky.


  1. Roll the dough out between two sheets of baking paper into a circle large enough to fit your tart pan. Carefully transfer the rolled-out dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Refrigerate for 30 minutes.


  1. Preheat the oven to 350°F (175°C). Bake the crust for 13-16 minutes, until the edges are lightly browned. Remove and cool.


  1. While the crust is chilling, you can make the filling. In a heatproof bowl, add the chopped dark chocolate and set aside.


  1. In a saucepan, heat the coconut cream, plant milk, maple syrup, molasses (if using) and spices over medium-low heat until it's hot but not boiling.
  2. Remove it from the heat once small bubbles start to form around the edges.


  1. Pour the hot coconut cream mixture over the chocolate. Let it sit for 2-3 minutes to soften the chocolate, then stir until smooth and glossy. If the chocolate doesn't fully melt, you can gently warm the mixture in a microwave for 20-30 seconds or place it back on very low heat on the stovetop.


  1. Pour the chocolate filling into the crust. Refrigerate for at least 2-3 hours or until the filling is firm.


  1. Just before serving, decorate the tart with gingerbread cookies, pomegranate arils or cranberries and mint or rosemary leaves. Slice and serve!

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