Sofor Thanksgiving this year my mom put me in charge of desserts. However, I was having lack of brain functioning issues, so I gave her choices and made her select and then made those. In the end, she and my dad together requested a dark chocolate tart and key lime cheesecake. While the cheesecake was tasty, it wasn’t any different tasting than key lime pie, and significantly more work, so I will stick to pie from here on out. However, the chocolate tart? That was fantastic! Like a truffle with a hint of ginger in it. Very rich and very yummy. So that is what I shall share with you all, I recommend making it for Christmas and delighting your families!
To start with I stole this mostly whole hog from Smitten Kitchen, but as I didn’t have a tart pan I just made it in a fluted quiche like pan, but I think a regular pie pan would work fine. It is quite rich, but pair with some vanilla ice cream and very very delicious!
Dark Chocolate Tart with Gingersnap Crust
(from Smitten Kitchen who adapted it from Bon Appetit, December 2007)
Makes 10 servings
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). This is the fastest way to make crumbs, more entertaining (especially for any toddlers in the house) is to put them in a plastic bag and then whack it repeatedly with a rubber mallet. 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. When I did this it was still very crumbly (ie. it didn’t form a crust persay, and as a pushed it crumbs moved around), but once cooked it was very crust like. 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. Mine went from smooth to a bit gritty looking, so watch it and take off heat when you hit smooth, but if you don’t (like me) it still was smooth once cooked so don’t worry too much. 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 or ice cream.
Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. It is still tasty when colder than room temperature, just a bit firmer, in case you can’t wait for it to rewarm, like, ahem, me (or the rest of my family to be fair).