Dark Chocolate Tart with Gingersnap Crust

The tart has a shiny, almost crackly top light a brownie and an interior that is exactly like a truffle, which is to say that if you don’t like your chocolate desserts intense — like flourless chocolate cake or pot de creme-level intense — this is definitely not the tart for you.

Yield:

Makes 10 servings

Ingredients

1. For the crust:
2. ===============
3. 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
4. 1/4 cup (1/2 stick) salted butter, melted
5. .
6. For the filling:
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8. 12 ounces bittersweet chocolate, finely chopped
9. 1 cup heavy whipping cream
10. 2 large egg yolks
11. 1 large egg
12. 1/4 cup sugar
13. 1 tablespoon all purpose flour
14. 1/8 teaspoon freshly ground black pepper
15. Pinch of salt
16. 1/4 teaspoon cinnamon
17. .
18. For serving:
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20. Softly whipped cream, for serving

Directions

1. For crust: Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
2. For filling: Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
3. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.
4. Cut tart into thin wedges and serve with softly whipped cream.

Notes

Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.