I am home for Thanksgiving, happy after our traditional day-after turkey tostadas, prepared by my Uncle Bruce. I may share that recipe later, but this time I’m writing about this awesome tart I made for the Thanksgiving meal. It is from my most favorite blog. It’s pretty easy to make, especially relative to how impressive the final product is. In her post, Deb mentions that this tart is for people who really like chocolate. I can’t imagine that any family fits that bill better than mine. We loved it. It really is intense though, and best served in small slivers. Also, gingersnaps are wonderful.
Dark Chocolate Tart with Gingersnap Crust Adapted from Smitten Kitchen
- 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
- 1/4 cup (1/2 stick) salted butter, melted
- 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
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.
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.