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