Holy hell on a hot tin roof. This spiced chocolate tart is so GD easy you wouldn’t even believe me if I told you. So I had to show you.
I made a cardamom and coffee-infused ganache for the filling, poured into a gingersnap crust (I especially LOVE Stouffer’s brand ginger snaps. They are peppery and crisp.) and if you want to get a little whimsical, you can make a white chocolate spider web swirl like I did. It’s easy. I promise.
This will be great for an elegant, adults-only Halloween party, but I do think it is also fancy enough for a Thanksgiving or Christmas dinner. It can be made up to 3 days ahead of time and stored in the fridge, which also helps out a lot if you plan on doing a whole shitload o’ cookin’ for the holidays.
Also, I just realized that once sliced, the spider web design kind of looks more like a zebra stripe design so maybe you could make this for a safari party. Please don’t shoot any actual zebras at your party.
Chocolate Tart Video
Easy Chocolate Tart Recipe – printable!
- Ginger snap crust
- 1⅔ cups ginger snap crumbs (about 25 cookies)
- 2 tablespoons sugar
- 1 tablespoon flour
- 4 tablespoons melted butter
- pinch salt
- Chocolate fillling
- 1¼ cups heavy cream
- ½ teaspoon cardamom seeds, crushed
- ½ teaspoon espresso ground coffee
- 8 ounces dark chocolate, chunked
- 2 tablespoons butter
- Optional spider web:
- 1 ounce white chocolate
- 1 tablespoon heavy cream
- Combine crust ingredients in a bowl and mix well. Add a tablespoon of water if the mixture does not stick together when you pinch a bit between your fingers.
- Spread crust mixture into a 9″ springform pan evenly across the bottom and ¾” up the sides. It helps to use a flat-bottom glass or measuring cup to press it out.
- Bake at 350º 12 minutes. Remove and set aside.
- For the filling, combine the cream, cardamom, and coffee in a small pot. Heat over medium, stirring constantly, until cream begins to steam and small bubbles appear around the edges.
- Remove from heat and stir in the broken chocolate. Stir until melted.
- Stir in the butter and stir until melted.
- Pour immediately into crust.
- To make the spiderweb: Break the chocolate into chunks and put in a small pitcher or something else with a spout, add the cream and microwave about 20 seconds. Stir until melted. Pour onto the still-warm tart in a spiral. Drag a skewer from the center of the tart out to the edges in a spoke pattern to make the web. See video for demonstration.
- Refrigerate until set, 2-3 hours.