Dark Chocolate Tart with Gingersnap Crust
A decadent chocolate tart featuring a spicy gingersnap cookie crust filled with a rich bittersweet chocolate custard. The filling is enhanced with a hint of black pepper and topped with crystallized ginger for an elegant dessert with a sophisticated flavor profile.
Ingredients
- •8 ounces gingersnap cookies
- •¼ cup unsalted butter
- •⅛ teaspoon salt
- •12 ounces bittersweet chocolate
- •1 cup heavy whipping cream
- •2 large egg yolks
- •1 large egg
- •¼ cup sugar
- •1 tablespoon all purpose flour
- •⅛ teaspoon freshly ground black pepper
- •⅛ teaspoon salt
- •2 tablespoons crystallized ginger
Cooking Instructions
- 1.
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
15 min
- 2.
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
15 min
- 3.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
50 min
- 4.
Cut tart into thin wedges and serve.
5 min
