Shelly's Recipe

SEMISWEET CHOCOLATE TART WITH GINGERSNAP CRUST

Category: Tarts

Gingersnap Crust
8 oz gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup unsalted butter, melted
3 tbsp brown sugar
Pinch of salt

Preheat oven to 325. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter, sugar, and salt; 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.

Chocolate Filling
8 oz semisweet chocolate, finely chopped
5 tbsp unsalted butter, cut into 5 pieces
1 tsp vanilla extract
1 large egg yolk, room temperature
1/4 cup boiling water

Combine chocolate, vanilla, and butter in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth.

Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.

Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water.
Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160 degrees, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.

Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.

Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe gingered whipped cream rosettes around edge of tart.