Happy New Year, y’all!
I’m back from an extended stay in Atlanta and feel pretty refreshed. It was fantastic to be home and see lots of family and friends. (And to go here, here, and here. Oh, and here, too.) Hope y’all all had a good Christmas and New Year’s–here’s to expecting that 2011 will be a great one! (And let’s not mention Georgia’s bowl game performance ever again, shall we? “Disappointed” does not even begin to describe my emotions.)
“Tart” is somewhat of a misnomer for my version of this recipe. I don’t have a tart pan, so both times I’ve made it I’ve used a regular pie pan and have had great results. Maybe one day when my ship comes in I’ll buy a tart pan, but until then I’m keeping it real with my Pyrex pie pan. I made it for Thanksgiving in November and it was a huge hit with the family. It’s a really simple recipe, and incredibly rich…as in, one sliver will be plenty. I got the recipe from Smitten Kitchen (how predictable of me) and I think it’ll be a go-to dessert for quite awhile.
Dark chocolate tart with gingersnap crust
from here; originally from Bon Appetit.
For the crust:
8 oz. gingersnap cookies, broken up (about 32 cookies)
1/4 cup (or 1/2 stick) melted butter
For the filling:
12 oz. bittersweet chocolate, finely chopped (I used fancy dark chocolate chips one time, and baking squares this time…forgot to chop it up!)
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 Tbsp. all-purpose flour
1/8 tsp. black pepper
pinch of salt
1/4 tsp. cinnamon
Preheat the oven to 325°. To make the crust, grind the gingersnaps in a food processor until they’re finely ground; it’ll yield about a cup and a half. Add the melted butter and process until the mixture is moistened. Press the crumb mixture into a tart or pie pan (9 inches in diameter, if possible). I used a glass with a flat bottom to make sure it was evenly distributed. Place the pan on a cookie sheet.
For the filling, combine the chocolate and cream in a pot. Whisk over low heat until the chocolate is melted and smooth. Remove the pan from heat. In a separate bowl, whisk the egg yolks, egg, sugar, flour, black pepper, salt, and cinnamon together. (If you’re like me and sometimes forget to read through recipes all the way before you begin, the tart will not be ruined if you just dump the aforementioned ingredients straight into the chocolate mixture instead of mixing them together separately. In other words, it’s a pretty foolproof recipe.)
Gradually whisk the chocolate mixture into the egg mixture until it’s smooth and all blended together. Pour the chocolate filling into the crust.
Bake the tart until the filling is slightly puffy at the edges, and the center is set–about 30 minutes. Let it cool and then dig in! You can make it a day ahead of time; just cover it and stick it in the fridge, and bring it up to room temperature before serving.