No-Bake Chocolate Gingerbread Tart
Servings 8 slices
Ingredients
Crust
- 4 tbsp unsalted butter, room temperature
- 1 cup unsalted pecans
- 10 oz gingerbread cookies or Biscoff for vegan
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch of sea salt
Ganache Filling
- 12 oz dark chocolate or bittersweet
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, room temperature, **SEE NOTES**
Instructions
Crust
- Preheat the oven to 350 degrees. Place all the ingredients inside a blender and pulse until finely chopped. The mixture should be sandy.
- Using your hands press the crust mixture to the bottom and sides of a 10-inch pan with removable bottom. Bake crust for 10-20 minutes. Carefully remove it from the oven and let it cool completely.
Filling
- Place chocolate in a medium bowl and set aside. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate.
- Let sit, undisturbed for 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour before refrigerating.
- Refrigerate for about 8 hours or until firm to the touch. Top with fruits or your favorite toppings.
Notes
**Unsalted butter needs to be at room temperature. If you use cold butter your filling will be lumpy.**
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