Dark Chocolate Tart with Gingersnap Crust
Indulge in this rich and easy-to-make dark chocolate tart with gingersnap crust. It's perfect for special occasions!
Ingredients
For the crust:
- 8 oz (227 grams) gingersnap cookies (see Notes)
- ¼ cup salted butter , melted
- ¼ teaspoon ground cinnamon
For the filling:
- 12 oz (340 grams) bittersweet chocolate (see Notes)
- 2 cups (450 grams) heavy whipping cream , divided
- 2 large egg yolks
- 1 large egg
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon , plus more for dusting
Equipment
Instructions
- Preheat oven to 325°F.
- 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. Set tart pan inside a sheet pan (it makes moving it in and out of the oven easier).8 oz (227 grams) gingersnap cookies, ¼ cup salted butter, ¼ teaspoon ground cinnamon
- In a saucepan over medium heat, melt chocolate with 1 cup of heavy cream until smooth, stirring often. Remove from heat.12 oz (340 grams) bittersweet chocolate, 1 cups (225 grams) heavy whipping cream
- In a separate bowl whisk together egg yolks, egg, sugar, flour, salt and cinnamon. Slowly add chocolate mixture to the bowl, stirring until smooth and combined. Pour filling into prepared crust and spread into an even layer.2 large egg yolks, 1 large egg, ¼ cup (50 grams) granulated sugar, 1 tablespoon all-purpose flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Bake tart until filling is slightly puffy at the edges and the center completely set and appears dry, about 30 minutes. Cool on a wire rack for 20 minutes. Then remove tart from sides and cool completely to room temperature.
- Beat remaining 1 cup heavy whipping cream with an electric mixer until it holds soft to medium peaks. Top slices of the tart with whipped cream and a dusting of cinnamon.1 cups (225 grams) heavy whipping cream
- This tart can be stored at room temperature short term, and its texture is best if served at room temperature. If keeping it longer than a day or two, I recommend keeping it in the refrigerator.
Notes
- You'll need about 1 ⅔ cup of crushed cookie crumbs for the crust, about 32 gingersnap cookies. You can use graham crackers or Oreo cookies (not the filling), if desired.
- Use "baking chocolate" and/or high quality chocolate for the best results. Generic chocolate chips won't melt as evenly. I like Guittard, Ghiradelli or Baker's brands. Chop baking chocolate bars roughly as needed. 12oz/340g is about 2 cups.
Calories: 440kcal, Carbohydrates: 35g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 199mg, Potassium: 269mg, Fiber: 3g, Sugar: 20g, Vitamin A: 759IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 3mg
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