Dark Chocolate Gingersnap Tart

Prep Time: 20 mins | Cook Time: 32 mins | Course: Dessert | Serves: 8 

Dark chocolate ginger custard tart in a gingersnap crust. Love this delicious tart with some ginger liqueur-infused whipped cream. Inspired by Diane Morrisey of Instagram https://www.instagram.com/p/C0wSTCwrUJs/?hl=en 

7 oz triple ginger cookies or gingersnaps

4 Tbsp butter, melted

1 cup heavy cream

12 oz dark chocolate chips

1 egg

2 egg yolks

¼ cup sugar

1 Tbsp flour

¼ tsp ginger 

¼ tsp cinnamon 

¼ tsp black pepper

¼ tsp salt

Whipped Cream:

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

2 Tbsp ginger liqueur, optional (such as Domaine de Canton)

Preheat oven to 325*. Place cookies in a food processor and pulse until crumbled. Pour butter over and pulse until incorporated. Press the cookie crumbs into a 9” tart pan with a removable bottom. Using a flat-bottomed cup press the crumb mixture evenly into the pan and up the sides. Place the tart pan on a baking sheet.  In a large glass measurer or other microwave-safe bowl, microwave the heavy cream for 2 minutes. Pour the chocolate chips into the cream and let set for 2 minutes, then stir until smooth. Whisk in the egg and yolks, then the sugar, flour, ginger, cinnamon, black pepper, and salt. Using a rubber scraper, spread the chocolate filling into the tart pan. Bake for 30 minutes or until the filling is set. 

Whip the cream, sugar, vanilla, and ginger liqueur (if using) to soft peaks.