Preheat your oven to 160°C (320°F) for a fan oven or 180°C (356°F) for conventional.

Combine plain flour, vegan butter, molasses, ground ginger, ground cinnamon, allspice, nutmeg, and sea salt in a food processor. Process until it forms a loose dough. Refrigerate for 30 minutes.

Dust countertop with flour, roll out the dough to 1/4-inch thickness, and press into greased tart tin. Prick holes in the base.

Cover the tart shell with parchment paper and fill with weights. Parbake for 12 minutes, then remove weights and bake for another 10-12 minutes until golden.

Heat coconut cream in a saucepan until simmering. Pour over dark chocolate, let sit for 5 minutes, then stir until smooth.

Mix in maple syrup and a pinch of sea salt into the chocolate ganache.

Pour ganache into the cooled crust. Tap to remove air bubbles.

Chill the filled tart for at least 4 hours or ideally overnight to set.

Garnish with optional toppings before serving. Serve chilled.