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!
6tablespoonUnsalted Butter(room temperature and cut into slices)
1 ¼cupHeavy Whipping Cream
2tablespoonChocolate 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.