Rich and silky, with black pepper and crystallized ginger adding a little punch.
Ingredients
Makes 10 servings
Crust:
Filling:
For crust:
Step 1
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
For filling:
Step 2
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
Step 3
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD:Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
Step 4
Cut tart into thin wedges and serve.
How would you rate Dark Chocolate Tart with Gingersnap Crust?
Leave a Review
Reviews (53)
Back to TopI’ve made this dessert numerous times over the last 14 years or so. It’s pretty fool-proof, which makes it a good go-to for a special dessert. The crystallized ginger and black pepper balance the richness, and the texture of the ginger snap crust is perfect with the velvety chocolate!
Anonymous
Golden, CO
12/23/2021
Followed the recipe from smitten kitchen (http://smittenkitchen.com/blog/2008/11/dark-chocolate-tart-with-gingersnap-crust/) and it came out perfect. Really easy to make, and rich deep chocolate flavor. A small slice is satisfying.
lillylilacs
Boston, MA
11/23/2013
Everything about this recipe as written says that it ought to be amazing, but we found it rather ho-hum -- fatty without the mouthfeel and flavor we wanted.
Sailboat_Chef
Belfast, ME
10/20/2012
After reading the other reviews about it being too "boring," I loaded ground ginger (total of probably 2 tsp) into the chocolate mixture along with a few shakes of cayenne pepper. It was really zippy a few hours after coming out of the oven but mellowed out after 24 hours. I paired it with some homemade passionfruit ice cream and homemade blackberry sauce. DELISH!
gomandygo
Washington, DC
3/11/2012
一样美味如果不是最前卫的省略of the ginger and all of the pepper. Texture is wonderful and my god there is ample chocolate in that thing! Bananas, caramel and/or cardamon whipped cream would also complement the tart well.
Anonymous
Portland, OR
12/7/2011
I'v emade this twice and both times there was liquid on the pan when I took it out of the oven. Not sure what this was from but it sure is weird. Tart was delicious.
bitterginger
Pittsburgh, PA
3/24/2011
I have made this tart several times (with a few variations), as it is easy to prepare, and good. Also, it freezes exceptionally well, which makes it ideal if you are trying to prepare for a party in advance. The variations: I use both crystallized ginger, and Maldon salt on the top of the tart, and I add hazelnuts to the crust. (I prefer to use Anna's Ginger cookies for the crust). The recipe is great as is, but I prefer more flavor contrasts.
SarahGold
Bethesda
3/4/2011
Suitable for guests and relatively easy. Used choc and gingersnaps from Trader Joes as had been suggested.
ahks95
Pittsburgh, PA
2/20/2011
This was tasty but not amazing. The chocolate filling doesn't taste like anything besides chocolate, which is obviously still delicious but not as exciting as I'd hoped. The crystallized ginger does make for a delicious contrast and bite with the chocolate, but I'd rather spend less time and money to make something combining these flavors.
Anonymous
Minneapolis, MN
1/6/2011
Bad presentation. The crust falls apart. Extremely expensive to make. It tastes ok, but this is a given if you use good chocolate. I couldn't taste the pepper at all, it just tastes like whatever chocolate you use.
jsnorman
11/14/2010
Very nice recipe. Used Trader Joe's gingersnaps...I think they really make the difference do to the crystalized ginger in them. Very pretty presentation. Was a big hit. Very easy to make...will make again.
JoEllenB
10/30/2010
A note on how many gingersnaps are needed for the crust: If you use the relatively thick gingersnaps, i.e., Nabisco, the recipe's proportions are perfect as is. If you use thin gingersnaps, i.e., Anna's, you will need to add at least 50% more (but don't need more butter).
LindseyHenry
Miami
10/23/2010
I have made this recipe three times now and received rave reviews and requests for the recipe each time. It is simple and easy to make and looks and tastes like you went to a lot more trouble than you actually did. I use just slightly less sugar than the recipe calls for, removing about one tablespoon of sugar from the quarter cup measure. I like this type of dessert just slightly less sweet than the recipe calls for. I use the ginger wafer cookies from Trader Joes (they have the candied ginger baked into them) and the crust is excellent and their sweetness against the less sweet chocolate is perfect. I uae El Rey or Callebaut bittersweet chocolate from Whole Foods and have found them both to be "no fail". Enjoy and be prepared to share the recipe when they all ask for it.
denaheath
Walnut Creek, CA
6/21/2010
This tart made an excellent Valentine's Day dessert. Because a number of reviewers said there wasn't enough ginger, I grated about 1 tablespoon of fresh ginger into the cream, heated it and steeped it for about 30 minutes, then strained. I thought the ginger flavor came through, although my husband said that all he could taste was chocolate.
Anonymous
Leesburg, VA
2/14/2010
This was amazing and devoured with ecstatic groans by everybody at a dinner party last night. Followed recipe exactly except for making half again as much crust - perfect amount (thank you other reviewers). Next time I would add a little more pepper (couldn't taste it at all) and I think I'd pulverize some crystallized ginger in with the crust to add more tang to it. I will definitely be making this again - heavenly!
Anonymous
Idaho
1/5/2010
