Chocolate Tart with Gingersnap Crust

    • Prep Time
    • 15 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pie
    • Difficulty Level

This is a recipe for a chocolate tart with a gingersnap crust. Pretty simple to put together and super delicious to eat. It’s rich, chocolatey and has a dough-free crust.

I like to serve it with a side of fruit (usually with a little tart in it) to balance the rich sweetness of the tart. Treat yourself and your guests with this delicious dessert. Enjoy!

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Ingredients

  • 8 oz gingersnap cookies
  • 4 tbsp butter or margarine, melted and slightly cooled
  • pinch of salt
  • 12 oz bittersweet chocolate, chopped
  • 1 cup almond milk
  • 2 large egg yolks
  • 1 large egg
  • 1 tbsp all-purpose flour
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cinnamon

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit. Using a food processor, chop gingersnaps until mixture looks like sand. Add melted margarine and salt, and pulse until crumbs are moistened.
  • 2. Firmly press crust into the bottom and up the sides of a 9-inch round tart pan with a removable bottom and set aside.
  • 3. Over medium heat, combine chocolate and almond milk in a medium saucepan. Whisk until the chocolate melts into a smooth mixture, then remove from heat.
  • 4. In a medium mixing bowl, whisk together egg yolks, egg, sugar, flour, pepper, cinnamon, and a pinch of salt. Slowly, so not to cook the eggs, whisk the chocolate mixture into the egg mixture, and whisk until smooth.
  • 5. Pour filling into the prepared crust. Bake tart for 30 minutes, or until the center is softly set.
  • 6. Remove tart from the oven and place on wire rack to cool. Serve cold. Enjoy!

Instructions

  • 1. Preheat oven to 325 degrees Fahrenheit. Using a food processor, chop gingersnaps until mixture looks like sand. Add melted margarine and salt, and pulse until crumbs are moistened.
  • 2. Firmly press crust into the bottom and up the sides of a 9-inch round tart pan with a removable bottom and set aside.
  • 3. Over medium heat, combine chocolate and almond milk in a medium saucepan. Whisk until the chocolate melts into a smooth mixture, then remove from heat.
  • 4. In a medium mixing bowl, whisk together egg yolks, egg, sugar, flour, pepper, cinnamon, and a pinch of salt. Slowly, so not to cook the eggs, whisk the chocolate mixture into the egg mixture, and whisk until smooth.
  • 5. Pour filling into the prepared crust. Bake tart for 30 minutes, or until the center is softly set.
  • 6. Remove tart from the oven and place on wire rack to cool. Serve cold. Enjoy!

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