Let’s be honest…chocolate is not a new frontier for me. I LOVE CHOCOLATE…probably more than is actually acceptable. But hey, it’s a love that started when I was little helping my mom in the kitchen. I always helped because I was rewarded with the beaters from the stand mixer (and I didn’t get salmonella…knock on wood).
However, I haven’t done much cooking with chocolate. In general, I haven’t done a lot of baking. But in an effort to be more domestic (and in reality because I enjoy being in the kitchen so much), I’ve started trying new dessert recipes.
For Thanksgiving, I was tapped bringing a dessert. I (obviously) wanted to do chocolate and settled on a dark chocolate tart with a gingersnap crust. Initially, the recipe called for using crystallized ginger on the top of the tart, but not everyone in my family is a fan. So I swapped out the crystallized ginger and subbed in fresh raspberries and made a red raspberry sauce to go along with it. If I do say so myself, it’s pretty much to die for. The chocolate I used was actually bittersweet and the raspberry sauce cuts the richness just enough and really balances the flavors. Unfortunately, I don’t have any photos, but when I make it again, I’ll be sure to post.
Another epicurious recipe.
Dark Chocolate Tart with Gingersnap Crust
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
For crust: 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: 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.
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.
Cut tart into thin wedges and serve.
Red Raspberry Sauce
- 2 12-ounce packages frozen unsweetened raspberries, thawed, with juices
- 1 cup sugar
Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)