It’s a rainy day here in my neck of the woods, and with Christmas only 2 days away it is the perfect day to bake the last of my holiday treats. All you need are a few simple ingredients and 30 minutes for this super easy recipe. This gingersnap chocolate tart is a delicious seasonal dessert that is sure to be a hit with your friends and family.
I think it is worth mentioning that I am writing this post from my new MacBook Air! This is my Christmas gift to myself and the first major purchase I’ve made in a long time. I saved and saved so that I would be able to get one and I couldn’t be happier. Self investment is so important, and I am really excited to use this new tool to grow this blog and my content. As a new Mac user, I’d appreciate any and all tips and tricks on getting the hang of this new interface. I’m still adjusting and imagine I will be for a while!
Okay, back to this gingersnap tart. As someone who had never made a tart before I can say with complete honesty that this recipe is incredibly easy to make. I picked up all of the items at the grocery store a couple of days ago and had been waiting for the right day to put it all together. I love baking and serving things fresh, but cooking on Christmas Day is challenging to say the least. My family hosts at our house, and with 20+ people crowded around the kitchen it is simply impossible to get anything done.
The great thing about this dessert is that you can prepare it a few days before and freeze it until you’re ready to serve. I would argue that the tart is even better chilled so this works to your advantage. The crust is so flavorful and festive thanks to the gingersnaps, and the silky smooth filling is deliciously rich. I used dark chocolate but you are welcome to use your preference. I find the combination of dark chocolate and ginger perfect for this time of year.
Gingersnap Chocolate Tart
For the Crust
8 ounces of crushed ginersnaps
1/4 tsp cinnamon
4 tsp melted butter
For the Filling
3/4 cup heavy cream
3/4 cup whole milk
10 ounces dark chocolate
1/4 cup packed brown sugar
1/4 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
pinch of cloves
- Preheat oven to 325 degrees Farenheit
- Mix crushed gingersnap cookies, cinnamon and coconut oil together in a bowl until it forms a crust. Press into the bottom of a tart pan or baking dish. Bake for 8-10 minutes or until you can smell the gingerbread. Remove from the oven but keep the oven on.
- In a medium sauce pan, mix together cream and milk over medium-low heat. Add chocolate and stir until it melts evenly. Remove from heat and add in the brown sugar, cinnamon, and salt. Add in the eggs slowly and mix until smooth.
- Pour the chocolate filling into the tart pan. Bake for an additional 15-20 minutes or until the filling is set and does not move. Cool the tart to room temperature before serving.
Wishing a Merry Christmas to all of my readers who celebrate!
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