So if you read my post from Wednesday, you know that I served this for a dinner party recently. What you don’t know is that it was so good, that I’ve already served it at a second dinner party. I have been making this same crust for years (my mom taught it to me) and it’s amazing. And the best part is it has two ingredients, store bought gingersnaps and butter. Doesn’t get much easier than that and the flavor is amazing. The other perk to this crust is that if you are GF, it’s really easy to make with GF gingersnaps (which you can find at Trader Joes).
9 ounces of gingersnap cookies
1/2 stick of butter, melted
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream (and extra for topping)
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon flour
1/8 teaspoon ground black pepper
1/4 teaspoon cinnamon
1. Preheat oven to 325. If you have a food processor, place the cookies in here and pulse until they are finely ground. If you do not have a food processor, place you gingersnaps in a plastic bag and use a rolling pin (or your hands) to break them up. Now add the melted butter to the cookie crumbs in the food processor (or bowl if you don’t have one) and mix until moist. If you have a tart pan with removable bottom, you can use this. If you’re like me and you do not, you can use a regular pie pan. Whichever pan you use, be sure to spray it with cooking spray. Now, press the crust mixture into your pan. Make sure it is evenly spread across the bottom and all of the sides. Set aside.
2. Place your bittersweet chocolate on a cutting board and chop finely. Or if you’re like me, and that seems like too much work, throw the chocolate into the food processor to chop it. It doesn’t chop it is as evenly, but is way faster!
Now place the chopped chocolate and heavy cream in a medium saucepan on the stove. Mix over low heat until chocolate is melted. You can use a whisk, however, I warn you not to use a metal whisk on nice pans or you may mark them up.
Once the chocolate is melted, remove from heat and set aside for a moment.
3. Whisk egg yolks, egg, sugar, flour, black pepper, and cinnamon in your electric mixer with the whisk attachment.
Once everything is incorporated, slowly add the chocolate and blend until smooth.
4. Now pour the mixture into your pie crust.
5. Bake the tart for 30 minutes, or until the center is almost set and the sides have puffed. If you have used a removable bottom pan, make sure to let it cool for around 20 minutes before removing it.
6. Before serving, pour the rest of your heavy cream into the electric mixer with the whisk attachment and beat until it has turned into whipped cream. Serve in a separate bowl.
Note: I made this a day ahead and it was still great. You couldn’t tell at all. Just be sure to store it in the fridge and to bring it to room temperature before serving.
2 thoughts on “Dark Chocolate Tart with Gingersnap Crust”
Pingback: My Favorite Meal of the Week – Flank Steak and Bloody Mary Salad | the petite croissant
Pingback: My Favorite Meal of the Week – Thanksgiving Style | the petite croissant