You are here: Home » Recipes » Spicy Chocolate and Gingersnap Tart Spicy Chocolate and Gingersnap Tart Recipe by Our Cookbook Collection Yield 12 servings Chile and chocolate is a classic Mexican flavor combination. Steve Lagato PrintEmail This recipe is a great riff on the the classic chocolate tart. It can be made a day in advance, provided it is tightly sealed and refrigerated, then brought to room temperature before serving. Ingredients Crust:8 ounces ginger snap cookies (about 32 cookies), coarsely broken1/4 cup (1/2 stick) unsalted butter, melted1 pinch fine saltFilling:12 ounces bittersweet chocolate, finely chopped1 cup heavy whipping cream2 large egg yolks1/4 cup granulated sugar1 tablespoon all-purpose flour1/8 teaspoon freshly ground black pepper1 teaspoon ground cinnamon1/4 teaspoon fine salt1/8 teaspoon cayenne pepper2 tablespoons coarsely chopped crystallized ginger Instructions Preheat oven to 325F. For the crust: Finely grind the gingersnap cookies in a food processor (yielding 1 1/2 to 1 2/3 cups of crumbs). Add melted butter and salt to crumbs and process until moistened. Press crumb mixture firmly into the entire surface of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet. For the chocolate filling: Combine chocolate and cream in a heavy, medium-sized saute pan. Whisk over low heat until chocolate is melted and smooth, about 4 mnutes. Remove pan from heat. In a medium-sized bowl, whisk egg yolks, egg, sugar, flour, black pepper, cinnamon, salt and cayenne pepper until blended. Very gradually whisk the chocolate mixture into the egg mixture until smooth. Pour chocolate filling into the crust. Bake until filling puffs slightly at its edges and center is softly set, about 30 minutes. Transfer to a cooling rack. Sprinkle ginger over top. Let cool in the pan 20 minutes. Gently remove the sides of the tart pan and let cool completely to room temperature. Cut tart into thin wedges. Recipe reprinted with permission from Keith Wallace's Corked & Forked: Four Seasons of Eats and Drinks (Running Press, 2011).