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A delicious gingerbread chocolate tart with a ginger nut base, caramel, ginger chocolate filling and more!
Do you all want a scrumptious no-bake festive dessert to entertain your guests or family this Christmas season?! Well here it is. This no-bake gingerbread chocolate tart is simply spectacular and I am in love!
I have a thing for no-bake tarts… I am slightly in love with them, and I can’t keep that a secret anymore. Honestly, I think I am obsessed?! But in all honesty, how can I not be?
There is something about a tart, often involving chocolate, that is so easy to throw together because of it’s no bake nature, and then just let it set in the fridge for a few hours and done!
Yes I know.. another gingerbread bake. In my defence, it’s the first Christmas gingerbread bake of the year for me, and I am surprised it took me this long (All of a couple of weeks).
Gingerbread bakes always go down so well on my blog, and I just know you are going to adore this beauty. My gingerbread fudge is always so popular as it’s so easy, along with my gingerbread trifle going down an absolute storm on social media all of the time.
This one has a reasonably subtle ‘gingerbreadness’ because all it really has to show it off is the decoration. However, the base is ginger nuts, and the ganache is flavoured with ginger – so it really packs a punch still.
So many of my biscuit bases for my no-bake tarts use oreos or digestives, and whilst I adore this, I wanted to fit the theme more. I used ginger nuts biscuits, just like in my gingerbread cheesecake in my book.
You can use a sweet shortcrust pastry like in my salted caramel chocolate tart, but in fact add ground ginger to that instead if you wanted a baked base. I have tried this myself and it works super well! I use two teaspoons of ground ginger added into the pastry mix, along with a pinch of cinnamon.
For the filling, we did yet again follow the same idea as other bakes. I just refuse to mess with a ganache when it’s so good! My latest addition to the range of tarts was my spooky spider web tart, with a mint green slime… but this one? Just a caramel.
I know I have used the caramel before – but it compliments the idea of the ginger so well. My caramel gingerbread cookie bars are SO delicious and popular, that I wanted to follow that idea into this bake. You can of course make your own homemade caramel sauce, if you preferred.
Also, as with the filling, I did follow the same ideas as before. The ratios of dark chocolate, milk chocolate, cream and butter just work SO well that I didn’t want to argue with it. It’s so important to use the correct ratios of chocolate, as well as cocoa content.
Whenever I use dark chocolate, I make sure its 70% plus cocoa content. Milk chocolate usually varies somewhere between 30-35%, so adding this to the 70% dark, it works wonders.
It’s also so important to use the correct cream, because if you use single cream, you will have a sloppy mess!
For the decoration, I wanted to do something a smidge different compared to my usual swirls or decoration around the edges, and just got sort of carried away with a random line drizzle, with sprinkles. You can of course, as usual, do what you want.
I used these mini gingerbread sprinkles, and these larger gingerbread sprinkles because they’re super cute. Biscuits work, biscuit crumbs, or whatever you fancy! Just make sure you have fun making it.
Gingerbread Chocolate Tart!
- 300 g gingernuts
- 90 g unsalted butter
- 250 g caramel
- 300 ml double cream
- 125 g dark chocolate
- 125 g milk chocolate
- 50 g unsalted butter
- 2 tsp ground ginger
- 50 g dark chocolate
- Using a food processor, blitz all of the biscuits to a fine crumb
- Add in the melted butter and mix until it is a wet sand texture.
- Press this into the sides and base of a 23cm pie/flan/quiche tin (mine was 3cm deep).
- Pour the caramel into the tin and spread carefully
- Add the milk chocolate, dark chocolate, unsalted butter, double cream and ground ginger to a large bowl
- Melt together in the microwave in short bursts until smooth.
- Alternatively, add the chocolates, butter and ginger to a bowl, heat the double cream in a pan until just before boiling and then pour over and stir until smooth.
- Pour the chocolate mixture onto the caramel filling
- Set the tart in the fridge for 4+ hours, or until solid.
- Melt the dark chocolate and drizzle. Sprinkle with gingerbread sprinkles.
- This dessert will last in the fridge for 3 days, covered.
- If you want to use all dark chocolate, use 200g!
- If you want to use all milk chocolate, use 350g!
- I used this tart tin
- I used this dark chocolate
- I used this milk chocolate
- I used these mini gingerbread sprinkles
- I used these large gingerbread sprinkles
Find my other recipes on my Recipes Page!
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