Chocolate Tart
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 8-10 1x
Ingredients
Scale
- Ginger snap crust
- 1 2/3 cups ginger snap crumbs (about 25 cookies)
- 2 tablespoons sugar
- 1 tablespoon flour
- 4 tablespoons melted butter
- pinch salt
- Chocolate fillling
- 1 1/4 cups heavy cream
- 1/2 teaspoon cardamom seeds, crushed
- 1/2 teaspoon espresso ground coffee
- 8 ounces dark chocolate, chunked
- 2 tablespoons butter
- Optional spider web:
- 1 ounce white chocolate
- 1 tablespoon heavy cream
Instructions
- 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 3/4″ 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.
Find it online: https://hilahcooking.com/chocolate-tart/