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.
We have made this twice. The preparation is quick and easy using chocolate chips. It is a decadent and impressive dessert.
This pie is amazing! But you do have to like dark chocolate. Some of my children do and some don't. It works without a food processor, too. I just broke the chocolate up into small pieces and whisked the boiling cream into it by hand. Delicious!
I made this tart for a party last month. It was fabulous! I used semi sweet chocolate chips, and it was very easy to make. It was rich, chocolatety goodness!! It was a great hit! I plan on making it again for an upcoming christmas party.
The recipe called for bittersweet chocolate and the dessert was just that--very bitter. It was like eating a bar of biitersweet chocolate, even with the addition of the heavy. cream. It did not turn out creamy either. It was as hard as a rock. We had prepared it for a dinner party and the dessert was a disaster.