Gingerbread Chocolate Ganache Tart. The crust is made with ginger biscuits, topped with a layer of your favourite caramel or toffee dessert sauce, followed by decadent and velvety chocolate ganache. No baking and only 5 ingredients.

Dessert is obviously for my favourite part of any meal. And since I couldn’t just choose one this year, I will be sharing two super easy options. No baking or cooking required for either.

If like me you love anything Biscoff, I’ve included an option using biscoff biscuits and spread for this Gingerbread Chocolate Ganache Tart too.

For a super similar vegan, dairy, gluten and refined sugar free option, check out my Chocolate & Pomegranate Tart.

Gringerbread Chocolate Ganache Tart

Vanessa Vermaak

No bake 5 ingredient Gingerbread Chocolate Ganache Tart. With a ginger biscuit crust, caramel or toffee dessert sauce layer and velvety chocolate ganache.

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Prep Time 20

Chilling/Setting Time: 3

Total Time 3 20

Course Dessert, Sweet Treats, Sweets

Servings

Ingredients

Cookie Crust

250 gram Ginger, gingerbread or Biscoff Biscuits Crushed
80 gram Unsalted Butter Melted

Filling

200 gram Caramel / Toffee Dessert Sauce or Biscoff Spread Optional
320 gram Good quality dark chocolate Chopped
250 ml Fresh Cream

Instructions

Ingredients

Ginger Biscuit Option
Biscoff Option

Crust

Crush the biscuits into a fine crumb using a food processor or rolling pin
Place the crumbs in a medium bowl and pour over the melted butter. Stir until all the crumbs are well coated
Add the crumbs to a 20cm tart tin and pack tightly to form an even crust
Refrigerate for 30 minutes

Filling

Gently spread an even layer of sauce/spread on the bottom of the crust. Place back in the fridge while you make the ganache
Tip: If the spread or sauce is quite thick, pop it in the microwave oven (in a microwave safe container or bowl of course) and heat for around 10 seconds. This will ensure that it's easily spreadable or even pourable so that you don't damage the crust
Chop the chocolate and place in a medium sized bowl
Heat the cream to just before boiling and pour over the chocolate
Let stand for 3 minutes
Then mix until smooth and velvety
Add the ganache to the crust and gently smooth
Let cool at room temperature for around 30 minutes, then refrigerate for 2 hours or overnight
Decorate as you wish
Note: Store in the fridge. Tart also freezes well