Chocolate Tart with Gingerbread Crust
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes30
minutesI am a huge ginger fan. I think I get that from my grandmother who ate tons of ginger. She loved it fresh, pickled, crystallized and more. This tart has such wonderful flavor between the dark chocolate and the ginger crust. It is a wonderful combination and a perfect ending to a delicious meal. I have made this for festive holiday occasions as well as dinner parties. It is always a hit and people are always surprised at what a wonderful combination chocolate and ginger make. My grandmother loved this when i made it for her. Hope you enjoy it as much as we all do. TART CAN BE MADE 1 DAY AHEAD and refrigerated overnight, covered tightly in plastic wrap.
Crust
8 oz gingersnap cookies, I use Tate Cookies or Nabisco Gingersnaps, broken
1/4 cup butter, melted
Pinch of salt
- Filling
12 oz bittersweet chocolate, chopped
1 cup heavy whipping cream
2 lg egg yolks
1 lg egg
1/4 cup sugar
1 Tablespoon flour
1-2 teaspoons ground ginger
1/8 teaspoon fresh ground pepper
Pinch of salt
2 Tablespoons coarsely chopped crystallized ginger
Heavy whipping Cream to serve
Crust
- Preheat oven to 325. Grind gingersnap cookies in a food processor until fine crumbs, you need about 1 1/2 to 1 2/3 cups) Add melted butter and salt, pulse until all is moistened. Press the crumb mixture into the bottom and sides of a 9 inch in diameter tart pan with removable bottom. Place on a parchment lined baking sheet.
- Filling
- Combine chopped chocolate and heavy whipping cream in a saucepan. Whisk over low heat until chocolate is melted and mixture is smooth. Remove from heat. Whisk egg yolks, egg, sugar, flour, ground pepper, and salt in medium bowl to blend. Very carefully and slowly, whisk chocolate mixture into egg mixture until smooth and combined. Pour the filling into the prepared tart shell.
- Bake chocolate tart until filling puffs up slightly at edges and the center is softly set, about 30 minutes. Transfer to a rack and sprinkle crystallized ginger over the top. Cool the tart in the pan for 20 minutes. Gently remove tart pan from sides and cool tart completely. Serve right away or even better wrap well and refrigerate overnight.
- If made the day before, let come to room temperature. Let sit out for 2 hours to warm up before serving. It tastes delightful with a dollop of fresh whipped cream.
