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Spicy Chocolate and Gingersnap Tart

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Friday, 20 January 2012
List of viewable recipes from "Corked & Forked" by Keith Wallace

Recipe from Corked & Forked by Keith Wallace (Running Press, 2011)

ImageChile and chocolate is a classic Mexican flavor combination, but has only recently found its way into mainstream desserts. This recipe is a great riff on the classic chocolate tart. It can be made a day in advance, provided it is tightly sealed and refrigerated, then brought to room temperature before serving.

Serves 12

Crust
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/2 stick (1/4 cup) unsalted butter, melted
Pinch of fine salt

Filling
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon cayenne pepper
2 tablespoons crystallized ginger, coarsely chopped

Preheat oven to 325°F.

For the crust: Finely grind the gingersnap cookies in a food processor (yielding 1 1/2 to 1 2/3 cups of crumbs). Add the melted butter and salt to the mixture, and process until moistened. Press the crumb mixture firmly onto the entire surface of 9-inch-diameter tart pan with a removable bottom. Place the pan on a rimmed baking sheet.

For the chocolate filling: Combine the finely chopped bittersweet chocolate and heavy whipping cream in a heavy, medium-sized sauté pan. Whisk over low heat until the chocolate becomes melted and smooth, about 4 minutes. Remove the pan from the heat. In a medium-sized bowl, whisk the egg yolks, egg, sugar, flour, black pepper, cinnamon, salt, and cayenne pepper until blended. Very gradually whisk the chocolate mixture into the egg mixture until smooth. Pour the chocolate filling into the crust.

Bake the chocolate tart until the filling puffs slightly at its edges and the center is softly set, about 30 minutes. Transfer to a cooling rack. Sprinkle the chopped crystallized ginger over the top of the tart. Cool the tart in its pan for 20 minutes. Gently remove the sides of the tart pan and let cool completely to room temperature.

Cut tart into thin wedges and serve.

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Last Updated ( Friday, 20 January 2012 )
 
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