Spicy Chocolate and Gingersnap Tart
- Yield 12 servings
Chile and chocolate is a classic Mexican flavor combination.
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.
- 8 ounces ginger snap cookies (about 32 cookies), coarsely broken
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 pinch fine salt
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons coarsely chopped crystallized ginger
- 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).