(Adapted from Smitten Kitchen)
Ingredients:
(For the crust)
8 oz of gingersnap (ginger nut in the UK) cookies (approximately 32 cookies), broken
1/4 cup of salted butter
dash of cinnamon
(For the filling)
12 oz of bittersweet chocolate
1 cup of heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup of sugar
1 tablespoon of flour
1/8 teaspoon of ground black pepper
1/4 teaspoon of cinnamon
pinch of salt
Instructions:
Preheat the oven to 325 F. Finely grind the gingersnap cookies in a food processor. Add melted butter and a dash of cinnamon and process until moistened. Pour crumb mixture into the tart pan and press firmly down onto the bottom and up the sides. Place the tart pan on a baking sheet and bake to set for 10 minutes.
While the crust is setting, begin to make the filling. Finely chop the chocolate. Bring the heavy cream to a simmer and add the chocolate in. Whisk the mixture over low heat until the chocolate is melted. remove from the heat.
In another bowl whisk together the egg yolk, eggs, sugar, flour, salt, pepper and cinnamon. Gradually whisk in the chocolate mixture into the egg mixture until smooth and blended. Pour the chocolate filling into the crust.
Bake the chocolate tart for 30 minutes. The edges should be puffy and the center softly set. Then cool the tart in the pan for 20 minutes. Gently remove the tart from the pan and cool completely!