Chocolate-Ginger Tart

Chocolate-Ginger Tart

(potentially non-dairy)



8 oz graham crackers, reduced to crumbs
8 oz triple ginger snaps (from Trader Joe’s, or equivalent), reduced to crumbs
4 oz (one stick) unsalted butter, melted, or 4 oz vegan spread


8 oz or half of a Trader Joe’s Pound Plus bar of 72% Belgian chocolate
¾ cup organic sugar or erythritol sweetener
2 large eggs
One cup – about 1/2 packet – silken tofu
¼ tsp sea salt
1 Tbsp vanilla extract
½ tsp freshly ground black pepper
2 tsp ground ginger

Topping: 4 oz finely chopped crystallized ginger


  1. Preheat oven to 350°F. Oil one 9” springform pan.
  2. Combine crumbs and melted butter (or vegan spread). Press evenly into bottom and sides of pan. Bake for 20 minutes; remove from oven and allow to cool while you make filling.
  3. Warm the chocolate in a double-boiler until just melted; stir until smooth.
  4. Add all the filling ingredients (including chocolate) to a food processor and blend until smooth. (You can also use a handheld mixer or stick beater). Pour onto the baked crust and smooth out the top.
  5. Bake for 40 minutes until the edges are puffy with the center is barely firm.
  6. Remove from the oven and sprinkle the chopped crystallized ginger around the edge. Place tart (still in the pan) on a rack to cool.
  7. When fully cool, cover with plastic wrap and chill overnight.
  8. Take out of the fridge and remove the pan edges an hour before serving.
  9. Serve at room temperature, cut in thin wedges; if desired, pass a bowl of whipped cream or vegan whipped cream as a garnish.

Printable recipe HERE.