New to the Beyond the Butter recipe box today is this decadent Dark Chocolate Gingersnap Tart! It is an absolute dream dessert that combines dark chocolate and a chocolate liqueur in a silky smooth ganache filling with a buttery gingersnap crust. And if you're really feeling fancy, you can top it off with some of these homemade chocolate curls! It's simple to make, doesn't require a lot of ingredients, and perfect to share with those you love this holiday season!
Almost No Bake Dark Chocolate Gingersnap Tart
This chocolate tart recipe requires very little ingredients, is easy to prepare, and you only need to bake the gingersnap crust for 15 minutes, which makes this recipe almost no bake! But probably the best part...no mixer is required!
Gingersnap Crust
Ingredients needed: gingersnaps, unsalted butter
For the buttery gingersnap crust, you'll use a food processor to grind the gingersnaps into fine crumbs, then you'll add in the melted butter. After mixing the two ingredients together, you'll press it into a 9.5 inch round tart pan, and bake it for 15 minutes at 350ºF.
Allow the crust to cool completely before adding the dark chocolate filling.
Dark Chocolate Ganache Filling
Ingredients needed: good quality bars of dark chocolate, heavy whipping cream (or heavy cream), chocolate liqueur, unsalted butter
The dark chocolate ganache filling is equally easy to prepare, and requires the use of a medium-size microwaveable bowl and a medium-size saucepan. First, you'll add the dark chocolate and the unsalted butter to the bowl. This then gets set to the side as you heat up the heavy whipping cream to a near boil in the saucepan.
After you remove it from the heat, you'll add in the chocolate liqueur, stirring to combine. Then it's poured over the top of the chocolate and unsalted butter.
You'll cover the bowl with aluminum foil and let it sit for 2-3 minutes before you stir it all together.
Finally, you'll pour the filling into the cooled gingersnap crust, then it will be placed into the refrigerator to set for several hours to set.
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How Do I Make Chocolate Curls?
Chocolate curls are a great way to add a bit of fancy to the top of your desserts. If you're intimidated by the thought of making them though, please don't be! It's really quite easy! To learn how to make chocolate curls, I've put together a tutorial that is easy to follow and includes step-by-step videos!
Quick Tips Before Starting
General
- The 45 minute prep time noted in the recipe is 25 minutes for the gingersnap crust and 20 minutes for the chocolate ganache filling.
- Each part of this recipe calls for different consistencies of butter. The gingersnap crust calls for melted unsalted butter, while the dark chocolate ganache filling calls for softened, room temperature butter. The latter consistency does not mean melted butter. Softened, room temperature butter, when handled, should be soft and shouldn’t have any cold or hard spots.
- You'll need a 9.5 inch round tart pan that has a removable bottom. The tart pan I have says it's non-stick, but I still sprayed the pan with a little bit of the flour-based baking spray, Baker's Joy.
- If you want to get a smidge fancier with the chocolate curls, you can dip the one end into edible gold dust. I like to use Super Gold Dust by the brand Truly Mad Plastics.
- When ready to serve your dark chocolate gingersnap crust, run a cutting knife under super hot water. Then wipe off with a clean towel and slice into the dark chocolate tart. This will give you a nice clean cut! Repeat as you cut each slice.
Gingersnap Crust
- Having the cookie sheet or jelly roll pan underneath the tart pan for baking is helpful because of the removable bottom. I like to use it again when I add the filling because it just makes it easier to move into the refrigerator until it's set.
- You can make the gingersnap crust the night before and, after cooling, can keep it stored in the refrigerator until ready to use.
Dark Chocolate Ganache Filling
- I used bars of dark chocolate with 70% cocoa, but you can use a different percentage of dark chocolate if you prefer. I would just recommend that you pick a good quality bar of chocolate. It tends to melt a lot easier and a little quicker.
Enjoy More Chocolate Dessert Recipes!
- Single Layer Chocolate Cake
- No-Bake Dark Chocolate Tart
- One Bowl Chocolate Zucchini Bread
- Devil's Food Cupcakes with Peanut Butter Frosting
- Small Flourless Chocolate Cake
Dark Chocolate Gingersnap Tart
Author:Ingredients
gingersnap crust
- 8 oz Gingersnap Cookies (finely processed (roughly 32, 2” diameter cookies))
- 6 tablespoon Unsalted Butter (melted)
dark chocolate ganache filling
- 12 ¼ oz Dark Chocolate 70% Cocoa (chopped)
- 6 tablespoon Unsalted Butter (room temperature and cut into slices)
- 1 ¼ cup Heavy Whipping Cream
- 2 tablespoon Chocolate Liquor
Instructions
gingersnap crust
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350°F. Lightly spray a 9 ½ inch round tart pan with a flour-based baking spray, then set it on a cookie sheet or jelly roll pan.
- Using a food processor, pulverize the gingersnap cookies into fine crumbs. Add in the melted unsalted butter, then blend until mixture forms. Mixture should be soft and similar to wet sand, and can easily be pressed into the tart pan.8 oz Gingersnap Cookies, 6 tablespoon Unsalted Butter
- Press the gingersnap crumb mixture firmly into the bottom and sides of the prepared 9 ½ inch round tart pan with removable bottom. You can use the bottom of a glass or measuring cup to smooth out the bottom and sides.
- Place the tart pan (that's sitting on the cookie sheet) into the oven and bake for 15 minutes at 350ºF.
- Remove from the oven and allow to cool completely.
dark chocolate ganache filling
- Break apart the dark chocolate into small pieces and place into a medium-size (preferably glass) mixing bowl. Add in the sliced unsalted butter, but don’t stir together just yet!12 ¼ oz Dark Chocolate 70% Cocoa, 6 tablespoon Unsalted Butter
- In a medium-size sauce pan, bring the heavy whipping cream to a near boil. Remove from heat and stir in the chocolate liqueur.1 ¼ cup Heavy Whipping Cream, 2 tablespoon Chocolate Liquor
- Immediately pour over top of the dark chocolate pieces and sliced unsalted butter. Cover loosely with a sheet of aluminum foil and let sit for 2-3 minutes at room temperature.
- Remove the foil and mix the dark chocolate ganache mixture together with a spatula until it’s nice and smooth. You can use a whisk after the chocolate has melted to continue mixing, if you prefer. If you need to heat up the mixture to allow all the butter and chocolate to melt, you can do so in the microwave for 15-30 seconds at 50% power. This is why I recommend using a glass bowl instead of metal.
- Pour the dark chocolate filling into the gingersnap tart pan and smooth out the top with a spatula or an offset spatula. If you have any leftover cookies from the crust, you can break them up into small crumbs and sprinkle over the top. If you're making the chocolate curls, add these after the tart has chilled and set.
- Place the dark chocolate tart into the refrigerator to chill for 3-4 hours or—my preference—overnight before serving.
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