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Dark Chocolate Tart with Gingersnap Crust

February 13, 2010

On 364 days a year I am more inclined to choose a fruit dessert when I’m wanting something sweet. However, something about Valentine’s Day just makes me crave deep, dark chocolate, especially after an equally rich romantic dinner.  Here is a dark chocolate tart I love–it’s rich and spicy.

Dark Chocolate Tart with Gingersnap Crust

Adapted from smitten kitchen

For Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken (feeling adventurous? Make your own!)
1/4 cup salted butter, melted

For Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup white sugar
1 tablespoon whole wheat flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

For Crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups. Beth’s note: I used a blender, and pulsed it in small batches). Mix gingersnap crumbs with melted butter. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart or springform 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.

Serve with unsweetened freshly whipped cream or candied ginger. A nice steamy mug of coffee served alongside would make a good accompaniment to play off the richness of the tart.

Interested in finding out more about gourmet and organic chocolates?  Check out this post from The Nourished Kitchen: For the Love of Organic Dark Chocolate.

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