This tart began as a holiday experiment that turned into a family tradition. I set out one December to make something that tasted like our favorite gingerbread cookie yet felt indulgent enough for guests. The result was a spiced pastry crust with molasses notes, a rich chocolate ganache infused with ground ginger, and crisp little gingerbread cookie cutouts to crown the tart. Every year I bring this to parties and the sight of the shiny ganache dotted with sugared cranberries always gets an immediate reaction.

I discovered this combination after noticing how well the aromatic spices in gingerbread pair with both dark and milk chocolate. The texture is everything here. The crust is tender with a slight chew from molasses while the filling is smooth and glossy. The cookies add crunch and the sugared cranberries add a bright pop of tartness and sparkle. It is a dessert that feels elegant yet approachable and rewards a little planning with a big payoff on presentation and flavor.

Ingredients

• Gingerbread pie crust: 1 and 3 quarter cups all purpose flour spooned and leveled, one quarter cup packed light brown sugar, 1 teaspoon ground ginger, half teaspoon ground cinnamon, quarter teaspoon ground cloves, quarter teaspoon ground nutmeg, half teaspoon kosher salt, 10 tablespoons unsalted butter cold and diced, 1 large egg, 1 tablespoon unsulfured molasses. Choose a good quality unsulfured molasses such as Grandma brand for balanced depth and avoid blackstrap unless you prefer a very intense molasses note.
• Ginger ganache filling: 1 and a quarter cups heavy cream, 5 ounces dark chocolate finely chopped, 5 ounces milk chocolate finely chopped, 3 tablespoons unsalted butter cubed, 2 teaspoons ground ginger. Use a 60 to 70 percent dark chocolate bar for contrast and a creamy milk chocolate like a European style bar for the soft finish.
• Gingerbread cookie decorations: 2 cups all purpose flour spooned and leveled, 1 teaspoon ground ginger, half teaspoon ground cinnamon, quarter teaspoon ground nutmeg, quarter teaspoon ground cloves, quarter teaspoon salt, half cup light brown sugar, 6 tablespoons unsalted butter softened to room temperature, quarter cup unsulfured molasses, 1 large egg. These cutouts bake quickly so freeze briefly before baking to keep shapes crisp.
• Sugared cranberries: 1 cup fresh cranberries, half cup granulated sugar plus more for coating, half cup water. The sugared berries give an elegant sparkle while adding a tart contrast to the rich chocolate.

Instructions

Make the pie crust In a medium bowl whisk the flour, brown sugar, ginger, cinnamon, cloves, nutmeg and salt. Cut in the cold diced butter until the mixture resembles coarse crumbs with some pea sized pieces. Add the egg and molasses and mix with a fork or use fingertips until the dough starts to clump into a cohesive mass. If the dough feels sticky gently knead in a light sprinkle of flour until soft and pliable but not dry. Shape into a flat disc wrap and chill at least 45 minutes. Blind bake the shell Preheat oven to 350 degrees F. Roll the chilled dough between sheets of parchment to a 12 inch circle. If it cracks let it rest at room temperature 5 minutes before continuing. Drape the pastry over a 9 inch tart pan gently press into the edges then trim the excess with a sharp knife. Dock the base with a fork chill in the pan 20 minutes. Line with parchment and fill with pie weights or uncooked rice. Blind bake 15 minutes then remove weights and parchment and bake 3 to 5 minutes until lightly golden and dry. Cool completely before filling. Prepare the ginger chocolate ganache Place the heavy cream dark chocolate milk chocolate butter and ground ginger in a large microwave safe bowl. Microwave at 50 percent power in 20 to 30 second bursts stirring gently after each burst. Stop as soon as the mixture is mostly melted then stir slowly until completely smooth and glossy do not whisk vigorously to avoid trapping air. Pour immediately into the cooled tart shell and smooth the top. Chill 2 to 3 hours until set. Cut and bake cookie decorations Whisk the flour ginger cinnamon nutmeg cloves and salt in a small bowl. Beat the butter and brown sugar until just combined then add molasses and egg beating until smooth. Stir in the dry ingredients using hands to knead until smooth. Divide into two discs wrap and chill at least one hour. Preheat oven to 350 degrees F roll dough on lightly floured surface to one eighth to one quarter inch thickness. Cut into festive shapes freeze on the tray 5 to 10 minutes then bake 8 to 10 minutes until edges are set and lightly golden. Cool completely before decorating the tart. Sugar the cranberries Warm half cup granulated sugar and half cup water in a small saucepan over low heat just until the sugar dissolves do not boil. Remove from heat stir in one cup fresh cranberries to coat evenly and let sit two minutes. Transfer berries with a slotted spoon to a wire rack and let them dry 15 to 20 minutes until tacky not wet. Roll the tacky cranberries in extra granulated sugar until fully coated and let dry another 10 minutes at room temperature before using. Assemble the tart Once the ganache is fully set arrange gingerbread cookies sugared cranberries and small sprigs of rosemary on top. For clean slices run a knife under hot water then dry it with a towel between cuts to maintain perfect edges.

Storage Tips

Store the assembled tart in an airtight container or covered loosely with plastic wrap in the refrigerator for up to two days. If you need to freeze slice the tart into portions wrap each slice in plastic wrap followed by foil and freeze up to three months. Thaw overnight in the refrigerator then bring to room temperature for 30 minutes before serving. Keep the gingerbread cookies and sugared cranberries in separate airtight containers at room temperature for up to three days to preserve crunch and sparkle.

Ingredient Substitutions

If you prefer a dairy free option use coconut cream in place of heavy cream and a dairy free chocolate for the ganache though the flavor will be slightly coconut forward. To reduce sweetness increase the proportion of dark chocolate to milk chocolate or use a higher percent dark chocolate. If you cannot find unsulfured molasses you can use the regular variety but expect a slightly less subtle molasses character. For a gluten free version use a cup for cup gluten free flour blend and press gently when blind baking as gluten free doughs can be more fragile.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or crème fraîche and a small sprig of rosemary for color. The tart pairs beautifully with a fortified wine such as tawny port or a warm spiced tea. For a holiday buffet arrange smaller tartlets made from the same components to allow guests to graze. The sugared cranberries and rosemary give a classic seasonal look so minimal additional garnish is required.

Cultural Background

Gingerbread flavors trace back centuries and are associated with winter celebrations across Europe. Combining gingerbread with chocolate is a modern twist that emphasizes the warm spice notes while adding the luxurious texture of ganache. Decorative gingerbread cookies are a nod to traditional holiday cookie decorating and sugared fruit has long been used to add visual sparkle to festive desserts.

Seasonal Adaptations

In winter enhance the spice mix with a pinch of star anise or cardamom for warming complexity. For spring or summer swap cranberries for fresh raspberries and garnish with mint instead of rosemary. For a citrus note add a teaspoon of orange zest to the ganache just after stirring to release fragrant oils without affecting texture.

Meal Prep Tips

Make the doughs and bake the cookies two days ahead. Blind bake the tart shell and store it at room temperature wrapped tightly for one day or refrigerate for up to two days. Prepare the ganache and chill until set then top and refrigerate. Assemble at least one hour before serving to allow flavors to settle and the ganache to come slightly closer to room temperature which improves texture.

This tart brings together textures and flavors that feel both nostalgic and refined. It rewards a little organization and will quickly become a holiday centerpiece you reach for year after year. I hope you make it for family and friends and create your own moment of delight at the table.