Baked Goods & Sweet Treats Recipes

Recipe || Dark Chocolate Tart with Gingersnap Crust

This is what I made for our Christmas dessert. To tell the truth, in the run up to Christmas I was mildly stressed about what our dessert should be. I didn’t want to do any cakes because I would have just given Sam birthday cupcakes the night before. Cookies didn’t seem substantial enough to be a dessert; brownies didn’t seem special enough; Sam doesn’t go crazy for mousses and I just didn’t have enough time to make a pie. So I settled on a tart as the perfect solution to all of those concerns!
Dark Chocolate Tart with Gingersnap Crust
rhyme & ribbons tart recipes
It cooked perfectly!

(Adapted from Smitten Kitchen)
(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

ground ginger snaps
I love having an excuse to use the food processor. That’s weird, I know.

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.

tart crust
Just dump the crumbs in the middle and start tapping down.
tart crust
It’s starting to look more like a tart!

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.

chocolate tart filling
I’m always tempted to just start dipping things into melted chocolate whenever I bake with it.

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.

pre baking
You have to have very steady hands to put it in the oven.

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!

beautiful tart cooling
Just look at that beautiful crust!
slice of tart with whipped cream
It never hurts to top with a dollop of delicious whip cream, right?

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