For my December pie, I chose a recipe specifically to use my gingerbread cookies that had been overbaked and were more like gingersnap cookies. I discovered one that combined dark, intense chocolate (my favorite kind) with a gingersnap crust that sounded like a great one to try. Plus I’ve never had chocolate and gingerbread together before, so it’s a less obvious, more adventurous choice.
SmittenKitchen’s Dark Chocolate Tart with Gingersnap Crust
- used the overbaked gingerbread cookies from a previous project
- used unsalted butter instead of salted
- used freshly-milled hard white wheat flour in place of all-purpose flour
- baked for 35 min. (30 would have been OK)
- cool, cover, and refrigerate overnight for serving on Christmas Day
A bite of this tart kind of made me speechless. In my opinion, the darker the chocolate, the better, so it definitely was not too intensely chocolate. The filling is so rich, thick, and smooth, it reminded us of a dark cheesecake or a dark truffle. I was surprised how well the chocolate paired with the gingersnap crust. This filling would work well with a regular tart crust as well — but I’d leave out the black pepper in that case.
This recipe is just wonderful, and I’d make it again.