Step 1

Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) tart pan.

Step 2

Add all the ingredients to a mixing bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.

Step 3

On a lightly floured surface, roll out the pastry so it's about 1/4 inch (5 mm) thick. Transfer it to your tart tin and press it against the bottom and sides to form the crust. Use any excess pastry to patch up any holes. Set aside.

Step 4

Bake the tart crust for 10-15 minutes or until the edges are golden brown or until the surface is evenly golden brown. Set aside to cool.

Step 5

Add all the ingredients to a mixing bowl and mix until well combined. Add more sweetener to taste if desired. Pour the caramel into the cooled tart crust and chill for 4 hours or until set.

Step 6

Add the chocolate and coconut cream in a small saucepan over medium-low heat. Mix until the chocolate is half melted and remove from heat. Allow the remaining chocolate to melt and mix the ganache until smooth.

Step 7

If your ganache separates, it's been heated too high. Simply whisk for 5 minutes or until emulsified. Or use a stick blender and blend until smooth.

Step 8

Pour the ganache on top of your caramel tart and return to the fridge for 1 hour or until set.

Step 9

Decorate the tart with gingerbread cookies or as desired.

Step 10

Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.