DARK CHOCOLATE TART WITH GINGERSNAP CRUST

This is rich. Don't think that stopped me from eating a pizza-sized slice, though. The only thing I wish I would have done is added a scoop of vanilla ice cream. 

Dark Chocolate Tart with Gingersnap Crust - Hunt and Harvest

This is also deceptively easy for how impressive it looks. The only problem I ran into is the first time I went to make this, I accidentally ate the entire box of gingersnaps that are a pretty key ingredient.

Amateur mistake.

Dark Chocolate Tart with Gingersnap Crust - Hunt and Harvest

WHAT YOU NEED:

8 ounces gingersnap cookies (about 32), broken

1/4 cup (1/2 stick) salted butter, melted

12 ounces (1 1/2 cups) dark chocolate

1 cup heavy whipping cream

2 egg yolks

1 egg

1/4 cup sugar

1 tablespoon flour

1/4 teaspoon cinnamon

Pinch of salt

Pinch of ground black pepper

HOW TO:

  1. Preheat oven to 325 degrees. Pulse gingersnaps in a food processor until finely ground. Add melted butter and process until moistened. Press mixture into a 9-inch tart pan, using a glass or your fingers to push into bottom and up sides. Place tart pan on rimmed baking sheet.
  2. Combine chocolate and whipping cream in a saucepan over medium low heat, whisking until smooth. Remove saucepan from heat.
  3. In a medium bowl, whisk egg, egg yolks, sugar, flour, cinnamon, salt and pepper. Slowly whisk into chocolate mixture until smooth and blended. Pour into prepared crust. 
  4. Bake for 30 minutes, or until filling puffs around the edges and the center is softly set. Let cool on a wire rack for at least 20 minutes. Serve with whipped cream or vanilla ice cream.

Recipe via Smitten Kitchen

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