I was going to keep giving you cookie recipes from my cookie baking bonanza, until I was hit with an epiphany Wednesday at work around lunch time. It went something like this: "oh my god. The chocolate tart". And then I proceeded to feel guilty the rest of the day because, well, the chocolate tart. I forgot to write and tell you about the chocolate tart.
It was going to be my birthday cake when I was home in November, but got bumped back to Thanksgiving when I found an incredibly recipe for cinnamon roll cheese cake, and begged my mom to make that for me instead. See, I wanted to make the chocolate tart myself, bask in the glory of it's deliciousness, take all the credit for it and then post it on here. It was that last part that I sort of, kinda, just until this Wednesday, forgot. And I am so sorry, because this tart is a chocolate orgy in your mouth, in the absolute best way possible.
Whatever rationalization you need to tell yourself to get this tart into your oven, onto a plate and into your mouth, I promise, it'll be worth it. And then just resolve tonight that you'll be better tomorrow...
Happy New Year!!!
The smitten kitchen strikes again!
Also, our was a hodgepdoge of chocolate. There were a few ounces of German chocolate thrown in there, some Ghirardelli dark chocolate chips and a few ounces of Baker's unsweetened. And it all came together beautiful. For the crumb crust, I had to use more butter and next time I won't pulverize the gingersnaps (homemade by my momma, of course) as finely. Maybe that'll help with the crumbliness.
1 2/3 c. gingersnap cookie crumbs
l/4 c. melted butter (I had to use more)
12 oz. bittersweet chocolate, chopped
1 c. heavy whipping cream
2 large egg yolks (save the whites for meringues! yum)
1 large egg
1/4 c. granulated sugar
1 Tbsp. flour
1/8 tsp. fine ground black pepper
Large pinch of kosher salt
1/2 tsp. cinnamon
Preheat oven to 325°F. Chop and whir gingersnap cookies in food processor until you have enough. Add melted butter and pulse a few times until mixture comes together. Press into 9-inch tart pan with removable bottom. Firmly press onto bottom and up sides of pan, using a coffee cup or straight-walled measuring cup to help form the sides. Place on rimmed baking sheet.
In medium sauce pan over low heat, combine chocolate and cream. Whisk until chocolate has melted and mixture is smooth, remove from heat. In separate bowl, whisk remaining ingredients thoroughly. In small batches, gradually mix in chocolate and cream mixture into egg mixture, beating well after each addition so chocolate filling is well blended and smooth. Pour filling (trying not to steal too many taste tries...) into prepared crust.
Bake tart in 325 degree oven until filling puffs slight at the edges and the center is softly set, about 30-32 minutes. Remove from oven and let cool on wire rack. After 20 minutes, remove tart pan gently, as the crust will be very crumbly. Allow tart to completely cool. Slice and enjoy!