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Christmas Chocolate Tart

Overhead view of a holiday chocolate tart decorated with festive sprinkles and cookies.
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A rich chocolate filling in a spicy gingersnap crust, this simple tart is a wonderful and festive holiday dessert.

Ingredients

Scale
  • 1 1/2 cups (170g) finely crushed gingersnap cookies
  • 1/3 cup (65g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 7 tablespoons (100g) unsalted butter, melted
  • 12 ounces (340g) bittersweet chocolate, finely chopped
  • 1 cup (240ml) heavy whipping cream
  • 4 tablespoons (57g) unsalted butter, cut into small pieces
  • 1 tablespoon molasses
  • 2 teaspoons ground ginger
  • 1/4 teaspoon espresso powder
  • 1/8 teaspoon fine sea salt
  • Optional for garnish: candied ginger, small gingerbread cookies, festive sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom or a springform pan.
  2. In a medium bowl, stir together the crushed gingersnaps, sugar, and ground cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly onto the bottom and up the sides of the prepared pan. Use the flat bottom of a glass or measuring cup to help create an even layer.
  4. Bake the crust for 10 minutes. Remove from the oven and set it on a wire rack to cool completely.
  5. While the crust cools, prepare the filling. Place the chopped chocolate, heavy cream, cubed butter, molasses, ground ginger, espresso powder, and salt in a medium microwave-safe bowl.
  6. Heat the mixture in the microwave in 30-second intervals, stirring well after each one, until the chocolate is melted and the mixture is smooth. You can also do this in a heatproof bowl set over a saucepan of simmering water (a double boiler).
  7. Let the chocolate filling cool for about 10-15 minutes, stirring occasionally, until it is warm but not hot.
  8. Pour the warm filling into the completely cooled crust and spread it evenly. Refrigerate the tart for at least 4 hours, or until the filling is firm and set.
  9. Once set, carefully remove the tart from the pan. Garnish as desired before slicing and serving.

Notes

  • For the best texture, use a good quality chocolate bar or wafers that you chop yourself. Chocolate chips often contain stabilizers that can affect how the filling sets.
  • This tart is a great make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator.
  • To get clean slices, dip a large, sharp knife in hot water and wipe it dry before each cut.
  • Get creative with the garnish. A dusting of cocoa powder, a sprinkle of sea salt, or some fresh raspberries would also be nice.

Keywords: christmas chocolate tart, holiday dessert, chocolate tart, no-bake dessert, gingersnap crust

Find it online: https://recipesbysofia.com/christmas-chocolate-tart/