This decadent Dark Chocolate Gingersnap Tart combines dark chocolate and a chocolate liqueur in a silky smooth ganache filling with a buttery gingersnap crust, and it's topped with homemade chocolate curls! It's simple to make, doesn't require many ingredients, and perfect to share with those you love this holiday season!
- 8 ounces Gingersnap (231 grams or roughly 31-32, 2” diameter cookies), finely processed
- 6 tablespoons (85g) Unsalted Butter, melted
dark chocolate ganache filling
- 12.25 oz. (350g) Dark Chocolate 70% Cocoa, chopped
- 6 tablespoons (85g) Unsalted Butter, softened to room temperature and cut into slices
- 1 1/4 cup (300 ml) Heavy Whipping Cream
- 2 tablespoons Chocolate Liquor
- Adjust your oven rack to the 2nd level mark and pre-heat your oven to 350°F. Lightly spray the 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.
- Press the gingersnap crumb mixture firmly into the bottom and sides of the 9.5 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
- To make the dark chocolate ganache filling, break apart the dark chocolate into small pieces and place in a medium-size (preferably glass) mixing bowl. Add in the sliced unsalted butter, but don’t stir together just yet!
- In a medium-size sauce pan, bring the heavy whipping cream to a near boil. Remove from heat and stir in the chocolate liqueur.
- 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. See my recommended tips section above for cutting the tart when ready to serve.
Recipe adapted from my No-Bake Dark Chocolate Tart.
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