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Gingersnap Peppermint Chocolate Tart (Gluten Free) - Courtney Made
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Gingersnap Peppermint Chocolate Tart (Gluten Free)

Loved by gluten free and gluten eaters alike
Course: Dessert
Keyword: Tart

Ingredients

  • 6 oz bag of gluten free gingersnaps
  • 6 tbsp butter
  • 12 oz chocolate chips dark chocolate, semi-sweet, vegan, or milk chocolate all work
  • 1/2 cup full fat coconut cream
  • 3 tbsp crushed peppermint
  • 2 oz bourbon optional!

Instructions

  • Preheat oven to 375 F
  • Add cookies to a food processor and pulse several times.
  • Add butter in, one tablespoon at a time, until fully incorporated into cookie crumble and the mixture has thickened to that similar to a pie crust.
  • In a greased spring-form pan (or a tart pan), add cookie crumble to base and up the sides about 3/4 of an inch. Poke some holes in the bottom with a fork.
  • Bake the crust for about 8 minutes, or until golden. Remove and allow to cool.
  • In a small saucepan, bring coconut cream to a boil. Remove from heat and pour in chocolate chips. Wait 5 minutes, then mix well until chocolately smooth.
  • Stir in crushed peppermint and optional bourbon. If omitting both, skip this step.
  • Pour chocolate into the crust and place in the refrigerator for 2-3 hours.
  • Remove from the fridge and top with crushed peppermints and allow to thaw out for about 15-20 minutes before serving.