For Valentine’s Day I always like to make something rich and chocolaty for dessert as it seems to fit for the occasion. This year I really struggled with what to make and I finally decided to go with a bittersweet chocolate tart with a gingersnap crust that I’ve had my eye on at Smitten Kitchen for a while now. It seemed simple enough, but also very decadent. Since I had only the afternoon to whip up the whole fancy dinner I had planned with my husband, I didn’t want to make a dessert dish that would be too complicated.
Lucky for me, my brother J was in town and helped me get started. It really was as straight forward as I was hoping and came together in less than an hour. It smelled absolutely divine and I had a hard time not cutting into it before dinner.
It tasted even better than it smelled! And honestly, I don’t think I’ve received as much positive feedback from Steve on a dessert as I did from this chocolate tart. He loved it. It isn’t sweet, but boy is it rich. And the bittersweet chocolate contrasted beautifully with the spice of the gingersnap crust. Cinnamon and pepper (yes, pepper!) also help to add depth of flavor to the chocolate.
Adapted from Deb at Smitten Kitchen
For the crust:
8 ounces of gingersnap cookies (about 32)
1/4 cup salted butter, melted
1/4 tsp cinnamon
For the filling:
12 ounces bittersweet chocolate chips
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 Tbsp flour
1/8 tsp freshly ground black pepper
pinch of salt
1/4 tsp cinnamon
Finely grind the gingersnaps in a food processor. Add cinnamon and butter and process until moistened. Press mixture into a greased 9 inch tart pan with removable bottom.
In a saucepan over medium heat, melt chocolate with heavy cream until smooth. Remove from heat. In a medium bowl mix together egg yolks, egg, sugar, flour, pepper, salt and cinnamon. Slowly add chocolate mixture to the bowl, stirring until smooth and combined. Pour filling into prepared crust.
Bake tart on a sheet pan in an oven at 325 degrees for 30 minutes. The filling should be slightly puffy at the edges and the center completely set. Cool on a wire rack for 20 minutes. Then remove tart from sides and cool completely.
Serve with whipped cream and a dusting of cinnamon.