Gingerbread tartlets recipe | ft Fentimans Ginger Beer

Vegan, gluten-free, wheat-free, quick & easy

Who doesn't love gingerbread?! I know it's only October, but I've been in the mood for comforting gingerbread, especially as the cold weather is setting in.

 These little gingerbread tartlets are filled with warming ginger spice.

I included the delightful Fentiman's Ginger Beer to enhance the flavour and overall taste.

The Fentiman's Ginger Beer is fiery and very delicious. It's made with Chinese ginger root which is strong and gives these tartlets a scrumptious flavour.

The tartlet case is a lightly baked coconut base with a ginger cream filling, topped off with a drizzle of vegan white chocolate, a dash of ground ginger, crumbled gingerbread cookies and a cute lil' gingerbread man.

These tartlets are quick & easy to make and would be perfect at a special event, Christmas party in the festive season or as a sweet treat.

Preparation- 20+ minutes

Baking time- 10 minutes

Makes- 5-6

Level- Easy

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Ingredients for the base

-160g of coconut flour 

-1/4 teaspoon of ground ginger

-160g of coconut oil (Solid)

-5 tablespoons of maple syrup

-1/4 teaspoon of salt

Ingredients for the filling

-225g of chilled coconut cream (Cream only)

-3 teaspoons of Fentiman's Ginger Beer

-3 tablespoons of icing sugar

-120g of cream cheese (I use Violife)

-30g of ginger cookies 

-Pinch of ground ginger

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To make the base

Step 1- Pre-heat your oven to 178 degrees c and line a 6 tartlet tins with greaseproof paper.

Step 2- In a mixing bowl, combine the coconut flour, ground ginger, coconut oil, maple syrup, and salt.

Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tins and pop into the oven to bake for 9-10 minutes, until golden in colour.

Allow to cool fully before filling.

To make the filling

Step 1- Place the coconut cream, ginger beer, icing sugar, cream cheese, ginger cookies and ground ginger into a food processor/blender and whizz up until smooth.

Step 2- Add around 2 tablespoons of filling into each tartlet and level off with a spoon.
Pop in the freezer to set.
 This will take around 1 hour.

Allow to defrost and serve with a drizzle of melted vegan white chocolate, a dash of ground ginger, crumbled cookies and gingerbread men.
I also served my tartlets with a fresh cold Fentiman's Ginger Beer...YUM! 

Store in a sealed container in the freezer and defrost fully before eating.
Best enjoyed within a few days.

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Click here to check out your nearest Fentimans stockist.
A huge thankyou to Fentimans for collabing on this recipe with me!

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