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Rich Chocolate Tart

Photo: Jim Franco; Styling: Buffy Hargett
Prep time 25 mins
Total time 4 hrs, 5 mins
Yield Makes 12 to 16 servings


  • 1 1/2 cups gingersnap crumbs (about 39 cookies)
  • 6 tablespoons butter, melted
  • 3 tablespoons powdered sugar
  • 1 3/4 cups heavy cream
  • 15 ounces bittersweet chocolate, chopped*
  • 1 teaspoon vanilla extract
  • Garnishes: sweetened whipped cream, dried fig halves

How to Make It

  1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.

  2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.

  3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.

  4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

  5. *Semisweet chocolate may be substituted.