Intense Chocolate Tart w/ Gingersnap Crust
You will need a 9 inch tart pan with a removable bottom.
  • Crust
  • 8 Ounces, About 32 Ginger Snap Cookies
  • ½ Stick (4 Tablespoons) Unsalted Butter, melted and slightly cooled
  • pinch of salt
  • Filling
  • 12 ounces Bittersweet Chocolate, chopped
  • 1 Cup Heavy Cream
  • 2 Large Egg Yolks
  • 1 Large Egg
  • ¼ Cup White Granulated Sugar
  • 1 Tablespoon All-Purpose Flour
  • ⅛ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Ground Cinnamon
  • Pinch of Salt
  1. Preheat oven to 325F.
  2. Finely grind gingersnaps in a food processor. Add melted butter and salt, and pulse until crumbs are moistened. Firmly press crust into the bottom and up the sides of a 9 inch round tart pan with a removable bottom. Place on a rimmed baking sheet, set aside.
  3. Combine chopped chocolate and heavy cream in a medium sized saucepan and place over low heat. Whisk until chocolate melts and the mixture is smooth. Remove from heat.
  4. In a medium mixing bowl, whisk together egg yolks, egg, sugar, flour, pepper, cinnamon, and a pinch of salt.
  5. Slowly, so not to cook the eggs, whisk the chocolate mixture into the egg mixture, and whisk until smooth.
  6. Pour filling prepared crust and place tart in oven for 30 minutes until the center is softly set (it'll have a little bit of give when gently pressed)
  7. Remove from oven and place on wire rack and let cool.
  8. Store, covered, in refrigerator.
  9. Serve with whipped cream.
Recipe by Fork Vs Spoon at