Strawberry Chocolate Espresso Tart

Prep Time: 30 mins | Cook Time: 40 mins | Course: Dessert | Serves: 8 

Strawberries marinate in a mandarin and ginger liqueur and meld into a chocolate espresso fudgy custard with a gingersnap crust. 

7 oz gingersnap cookies

¼ cup butter, melted

1 pint strawberries, quartered

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

1 cutie or other mandarin, zested and juiced

1 Tbsp sugar

1 cup heavy cream

8 oz dark chocolate chips

2 Tbsp butter

1 Tbsp espresso powder

2 Tbsp flour

1 egg

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 350*. In a food processor, pulse the gingersnaps to fine crumbs. Pour the butter through the feed tube while pulsing until incorporated. Press the crumbs into a tart pan or pie plate, pressing them evenly along the bottom and up the sides. 

In a shallow bowl or pie plate, marinate the strawberries with the liqueur (if using), cutie zest, juice, and sugar.

In a Pyrex batter bowl or microwave-safe bowl, microwave the cream for 2 minutes. Remove the cream from the microwave and add the chocolate chips, butter, and espresso powder. Stir until smooth. Add the flour, and egg stirring until smooth. Pour into the gingersnap crust and top with the berries and marinade. Bake for 30-40 minutes until the base is set.

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