A delicious Dark Chocolate Tart with a gingersnap crust, perfect for dessert. This recipe features a filling made from bittersweet chocolate, heavy cream, eggs, and spices, all baked to perfection.
1: Preheat oven to 325°F.
2: Pulse the gingersnap cookies in a processor, then add melted butter and process until combined.
3: Press the crumb mixture into the bottom and sides of a 9” tart pan with a removable bottom.
4: Place the pan on a baking sheet.
5: Combine chocolate and heavy whipping cream in a pot.
6: Whisk over low heat until melted smooth and combined.
7: Remove from heat and allow to cool slightly.
8: Whisk egg yolks, egg, sugar, flour, black pepper, salt, and cinnamon in a bowl until combined.
9: Gradually whisk chocolate mixture into the egg mixture until blended.
10: Pour the filling into the crust.
11: Bake for 30 minutes or until the center is softly set.
12: Serve with whipped cream.
