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Gingerbread latte tart recipe

Gingerbread latte tart recipe

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Give a rich chocolate tart a festive makeover with this gingerbread latte tart recipe. A glossy chocolate ganache has added spices and gingerbread latte liqueur on a buttery pastry base for an elegant Christmas dessert. See method

  • Serves 10
  • 20 mins to prepare and 20 mins to cook, plus chilling
  • 490 calories / serving
  • Vegetarian


  • 300g shortcrust pastry
  • 120g light brown sugar
  • 250ml whipping cream
  • 1 tsp ground ginger
  • ½ tsp mixed spice
  • 300g 52% dark cooking chocolate, broken into small pieces
  • 160ml gingerbread latte cream liqueur
  • 50g gingernut biscuits, crushed

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    17g 85%
  • Sugars

    33g 37%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 46.8g Protein 4.2g Fibre 2.4g


  1. For the pastry case, lightly dust the work surface with flour and thinly roll out the pastry into a large disk. Use to line a 22cm x 2.5cm deep loose bottomed fluted flan tin. Prick the base a few times with a fork and trim off any excess pastry. Chill for 30 mins.
  2. Preheat the oven to gas 6, 200’C, fan 180’C. Fill the pastry case with baking paper and baking beans. Blind bake for 15 mins, remove the paper and the beans and bake for a further 5 mins until pale golden.
  3. Meanwhile, for the filling, add the sugar and cream to a small saucepan. Bring to a simmer until the sugar has dissolved, then remove from the heat and stir in the ground ginger and mixed spice. Place the chocolate in a large bowl. Pour the hot cream over the chocolate, leave for 1 min to melt the chocolate, then whisk slowly until the chocolate has fully melted and the mixture is smooth. Stir in the gingerbread liqueur until fully combined.
  4. Pour the chocolate mixture into the tart case and allow to cool. Refrigerate for at least 1 hour or until the filling has set. Scatter over the crushed biscuits in a line. Serve immediately.

See more Christmas dessert recipes

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