Serves: 8 to 10
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
Pinch of salt
6 ounces milk chocolate, morsels or finely chopped
6 ounces dark or semi-sweet chocolate, morsels or finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
¼ cup sugar
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
1. Preheat oven to 325°F.
2. Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups).
3. Add melted butter and salt; process until moistened.
4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet.
5. Bake for 10 minutes. Remove from the oven.
1. Combine finely chopped chocolates and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat.
2. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend.
3. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Gently pour chocolate filling into crust.
4. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack.
5. Sprinkle chopped crystallized ginger over top.
6. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.
7. Cut tart into thin wedges and serve.
ADVANCED PREP: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
VARIATIONS: Try a swirl of peanut butter in the chocolate.