Chocolate Tart with Gingersnap Crust

 

So delicious!

 Ingredients:

for the crust:

1 1/2 cups gingersnap cookie crumbs

4 tbsp unsalted butter, melted

for the filling:

12 oz Ghiradelli semi-sweet chocolate chips

1 cup heavy whipping cream

1 egg

2 egg yolks

1/4 cup sugar

1 tbsp all purpose flour

1/4 tsp cinnamon

pinch of salt salt

pinch of black pepper

Directions:

For the crust: Pulse the gingersnap cookies in the food processor, then add the melted butter and process until combined. Measure out 1 1/2 cups. Press the crumb mixture into the bottom and sides of a 9" tart pan with a removable bottom. Use the measuring cup to firmly pack the bottom and sides. 

For the filling: In a medium bowl, heat the heavy cream in the microwave for 2 minutes. Add the chocolate chips. Whisk until smooth. 

In a large bowl, whisk the egg, 2 egg yolks, sugar, flour, cinnamon, salt, and black pepper until combined. Gradually whisk the chocolate mixture into the egg mixture. Once completely smooth, pour the filling into the crust. 

Preheat oven to 325 degrees F.  Bake for 30 minutes. The center should be softly set. Serve with whipped cream.

Source: bonappetitmag