In a mixing bowl, combine flour, softened plant-based butter, and sugar until the mixture resembles coarse crumbs. Press the dough evenly into the base and up the sides of a tart pan. Chill in the refrigerator for 30 minutes to firm up.

While the tart shell chills, melt the dark chocolate using a double boiler or microwave until smooth. Let it cool slightly before using.

In a large mixing bowl, combine the melted chocolate with gingerbread spices, maple syrup, and non-dairy milk. Whisk until smooth and fully incorporated.

Remove the chilled tart shell from the refrigerator and pour the chocolate filling into it, spreading evenly.

Preheat your oven to 350°F (175°C) and bake the tart for 25-30 minutes until the edges are set and the center slightly jiggles.

Allow the tart to cool completely on a wire rack before serving. Garnish with powdered sugar or fresh fruit if desired.