This was extremely easy to make. If you don't want to/can't wait three hours, do this: 1. Make and bake the crust as the recipe dictates. 2. Freeze the crust, uncovered, for twenty minutes. 3. Prepare the chocolate filling as instructed and pour into crust. 4. Freeze the tart for half an hour, uncovered. This tart is indeed extremely rich - no need to cut yourself a giant slice! Some changes/suggestions: 1. If you have a tart pan whose edges are less than an inch high, you can halve the filling; I had a ton left over. 2. Also, the crust is delicious, so a thin layer of filling is best so you can enjoy both flavors. 3. We used cinnamon graham crackers instead of gingersnaps.
Rich Chocolate Tart
Photo: Jim Franco; Styling: Buffy Hargett
Yield: Makes 12 to 16 servings
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Total: 4 Hours, 5 Minutes
- 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
- 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.
- *Semisweet chocolate may be substituted.
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