Dark Chocolate Tart with Gingersnap Crust
Dark Chocolate Tart with Gingersnap Crust
The tart has a shiny, almost crackly top light a brownie and an interior that is exactly like a truffle, which is to say that if you don’t like your chocolate desserts intense — like flourless chocolate cake or pot de creme-level intense — this is definitely not the tart for you.
The original recipe calls for an ingredient I loathe — candied ginger. If that’s your thing, by all means, go for it. Instead, I made this the way I saw fit, with a couple pinches of cinnamon and salted butter in the crust, and it came out exactly as I’d hoped.
Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted
Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon
Softly whipped cream, for serving
Directions:
For crust:Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and 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.
For filling:
- 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, salt and cinnamon in medium bowl to blend.
- Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
- Pour chocolate filling into crust.
- Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes.
- Transfer to rack. Cool tart in pan 20 minutes.
- Gently remove tart pan sides and cool tart completely.
- Cut tart into thin wedges and serve with softly whipped cream.
Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
source: smittenkitten
