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Photo: Jim Franco; Styling: Buffy Hargett Photo by: Photo: Jim Franco; Styling: Buffy Hargett

Rich Chocolate Tart

Southern Living OCTOBER 2009

  • Yield: Makes 12 to 16 servings
  • Prep time: 25 Minutes
  • 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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Rich Chocolate Tart Recipe