This recipe is one I came across (via a Facebook posting?) originating from Smitten Kitchen. This uh-maze-ing foodie blog is written by a New Yorker who creates culinary masterpieces in a kitchen the size of a sticky note. When I grow up, I want my blog to be as cool as hers! I’ll show you how I made her recipe and provide a link to the original as well.
I like the way this tart comes out when I use an actual 9-inch tart pan–the kind that the center pushes up and out, leaving you with an easy-to-cut and serve tart. I think it would be do-able in a small pie pan as well–that first piece served will be a bit harder to extract than it would be using a tart pan. Either way, this tart is rich and dark and uber-yummy–along the lines of a flourless chocolate cake.
Take a deep breath–this is easy! Really! Gather up just a few ingredients:
For the crust:
- 8 oz of gingersnaps–about 32 cookies–coursely broken
- 1/2 cup (1 stick) salted butter, melted
For the filling:
- 12 oz bittersweet chocolate, finely chopped (semi-sweet works OK if that’s what you have)
- 1 cup heavy whipping cream
- 2 large egg yolks
- 1 large egg
- 1/4 cup sugar
- 1 TBSP flour
- 1/8 tsp black pepper (Trust me–so yummy with dark chocolate!)
- pinch of salt
- 1/4 tsp cinnamon
- whipped cream for serving, if desired
To make the crust:
Preheat oven to 325. Set your 9-inch tart pan on a baking sheet with sides. Break up the cookies into the bowl of a food processor. (If you don’t have a food processor, your blender might work, or you can crush them by hand by placing the broken cookies in a heavy ziploc bag and pounding them with a rolling pin or other heavy-ish, blunt object–baseball bat?!)
Process until you have fine crumbs.
Add melted butter, and process until crumbs are moistened.
To make the filling:
Place the chopped chocolate and heavy cream into a heavy saucepan over medium heat. Whisk until chocolate is melted and the mixture is smooth. Remove pan from heat.
In a medium bowl, combine egg yolks (I separate them by cracking the egg and tipping the yolk back and forth between the shell halves until the white is gone.), whole egg, sugar, flour, salt, pepper and cinnamon. Whisk until smooth.
Slowly whisk in the melted chocolate–one spoon-full at a timeat first. This will “temper” the egg mixture so the eggs don’t cook from the warm chocolate. Continue until all the chocolate is mixed in and the filling is smooth.
Pour mixture into the crust. It will completely fill the pan.
Place the tart on it’s baking sheet in the oven and bake for 30 minutes–edges will be slightly puffed and center softly set. It will have the crackled appearance of brownies. Place on a rack and cool for 20 minutes. Remove ring and cool completely. (I left the ring on the whole time with no “ill effects,” removing it just before serving.)
Cut into slices (I made 8, Smitten Kitchen says 10. This tart is so rich, 16 would be perfect, really.) and serve with or without a dollop of whipped cream. Warning–you will be entering a state of chocolate bliss after the first bite!
See? Truly easy! Such a great combination of spice and chocolate and uber-rich texture! Make it for company and be a Rock Star! Yum, yum, yummy!