Dark Chocolate Tart w. Gingersnap Crust
2016-04-26 17:30:48
Serves 8
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Crust
- 36 Gingersnap cookies
- 1/2 stick butter, melted
Filling
- 12 ounces bittersweet chocolate, I used Ghirardelli chips
- 1 cup heavy whipping cream
- 1 egg
- 2 egg yolks
- 1/4 cup sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 325 degrees. Begin by making the crust. Add the gingersnap cookies to a food processor and pulse until finely ground. Add melted butter and pulse to combine. Press crumb mixture firmly onto bottom and up sides of a 9 inch tart pan with removable bottom. (There should be enough to fill sides completely). Place pan on rimmed baking sheet.
- For the filling, begin by melting the chocolate with the whipping cream over a double broiler. (I used a large heat proof bowl over a pot of boiling water). Remove from the heat. In a separate large bowl, whisk together the egg, egg yolks, sugar, flour, cinnamon, and pinch of salt. Gradually add the chocolate mixture to the egg mixture until smooth. Pour filling into crust and bake until the edges puff slightly and center is set, 30 minutes. Cool tart in pan for at least 20 minutes before removing sides and bottom. Cut into wedges and serve plain or with ice cream or whipped cream. Tart can be served at room temperature.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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