Dark Chocolate Tart with Gingersnap Crust Recipe

Name: Dark Chocolate Tart with Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces gingersnap cookies (about 32 cookies), coarsely broken; 1/4 cup (1/2 stick) unsalted butter, melted; Pinch of salt; 12 ounces bittersweet chocolate, finely chopped; 1 cup heavy whipping cream; 2 large egg yolks; 1 large egg; 1/4 cup sugar; 1 tablespoon all purpose flour; 1/8 teaspoon freshly ground black pepper; Pinch of salt; 2 tablespoons coarsely chopped crystallized ginger

Servings: persons

8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 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 325F.
2
Finely grind gingersnap cookies in processor (yielding 1 1/2 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.
5
Place pan on rimmed baking sheet.
6
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan.
7
Whisk over low heat until chocolate is melted and smooth.
8
Remove saucepan from heat.
9
Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend.
10
Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
11
Pour chocolate filling into crust.
12
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes.
13
Transfer to rack.
14
Sprinkle chopped crystallized ginger over top.
15
Cool tart in pan 20 minutes.
16
Gently remove tart pan sides and cool tart completely.
17
DO AHEAD: Chocolate tart can be made 1 day ahead.
18
Cover tart and refrigerate.
19
Bring to room temperature before serving.
20
Cut tart into thin wedges and serve.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces gingersnap cookies (about 32 cookies), coarsely broken, 1/4 cup (1/2 stick) unsalted butter, melted, Pinch of salt, 12 ounces bittersweet chocolate, finely chopped, and more.

Yes, Dark Chocolate Tart with Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Tart with Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions