Rich and silky, with black pepper and crystallized ginger adding a little punch.
Recipe information
Yield
Makes 10 servings
Ingredients
Crust:
Filling:
Preparation
For crust:
Step 1
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
For filling:
Step 2
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
Step 3
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
Step 4
Cut tart into thin wedges and serve.
How would you rate Dark Chocolate Tart with Gingersnap Crust?
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Reviews (64)
Back to TopI’ve made this dessert numerous times over the last 14 years or so. It’s pretty fool-proof, which makes it a good go-to for a special dessert. The crystallized ginger and black pepper balance the richness, and the texture of the ginger snap crust is perfect with the velvety chocolate!
Anonymous
Golden, CO
12/23/2021
Followed the recipe from smitten kitchen (http://smittenkitchen.com/blog/2008/11/dark-chocolate-tart-with-gingersnap-crust/) and it came out perfect. Really easy to make, and rich deep chocolate flavor. A small slice is satisfying.
lillylilacs
Boston, MA
11/23/2013
Everything about this recipe as written says that it ought to be amazing, but we found it rather ho-hum -- fatty without the mouthfeel and flavor we wanted.
Sailboat_Chef
Belfast, ME
10/20/2012
After reading the other reviews about it being too "boring," I loaded ground ginger (total of probably 2 tsp) into the chocolate mixture along with a few shakes of cayenne pepper. It was really zippy a few hours after coming out of the oven but mellowed out after 24 hours. I paired it with some homemade passionfruit ice cream and homemade blackberry sauce. DELISH!
gomandygo
Washington, DC
3/11/2012
Just as delicious if not as edgy to omit the most of the ginger and all of the pepper. Texture is wonderful and my god there is ample chocolate in that thing! Bananas, caramel and/or cardamon whipped cream would also complement the tart well.
Anonymous
Portland, OR
12/7/2011
I'v emade this twice and both times there was liquid on the pan when I took it out of the oven. Not sure what this was from but it sure is weird. Tart was delicious.
bitterginger
Pittsburgh, PA
3/24/2011
I have made this tart several times (with a few variations), as it is easy to prepare, and good. Also, it freezes exceptionally well, which makes it ideal if you are trying to prepare for a party in advance. The variations: I use both crystallized ginger, and Maldon salt on the top of the tart, and I add hazelnuts to the crust. (I prefer to use Anna's Ginger cookies for the crust). The recipe is great as is, but I prefer more flavor contrasts.
SarahGold
Bethesda
3/4/2011