Shelly's Recipe

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

Category: Tarts

Crust:
8 oz gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup salted butter, melted

Filling:
12 oz bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tbsp flour
1/8 tsp freshly ground black pepper
Pinch of salt
1/4 tsp cinnamon

Softly whipped cream, for serving

For crust: Preheat oven to 325. 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.

For filling: 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.

Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.