Sunday, November 18, 2012

dark chocolate tart with gingersnap crust

are you guys ready for thanksgiving? :)

i went to my THIRD thanksgiving last night.
(see the others here and here)
and can't wait for my fourth and final celebration
in dufur oregon later this week!

i decided to switch things up and bring not only a pecan pie 
(with a new and improved crust recipe that i will share tomorrow)
but also this dark chocolate tart.

it was delicious and a huge hit!

recipe via smitten kitchen (who else?)

8oz gingersnap cookies (about 32), coarsely broken
1/4 cup butter, melted
12oz bittersweet chocolate chips
1 cup heavy whipping cream
2 large eggs yolks
1 large egg
1/4 cup sugar
1 tablespoon flour
1/8 teaspoon fresh ground pepper
pinch of salt
1/4 teaspoon cinnamon
whipped cream for serving (optional)


1. preheat oven to 325 degrees.

2. for the crust: finely grind gingersnap cookies in a 
food processor until you have 1 1/2 - 1 2/3 cups. 
add melted butter and process until moistened. 
press crumb mixture firmly into the bottom and up the sides 
of a 9" tart pan. place pan on rimmed baking sheet.

3. for the filling: combine chocolate and heavy cream in a medium saucepan.
whisk over low heat until chocolate is melted and smooth.
remove from heat.

4. whisk egg yolks, egg, sugar, flour, black pepper, 
salt and cinnamon in a medium bowl to blend.
very gradually whisk chocolate mixture into egg mixture 
until smooth and blended.
pour chocolate filling into crust.

5. 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.

6. cut, serve & enjoy!

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