Still in need of a holiday showstopper? Introducing - Chocolate Velvet Gingersnap Tart. Made with a velvety silk chocolate filling, complete with a gingersnap shortbread crust, and sprinkled with fleur de sel, this one is easy, but looks professional. Also, you can make gingerbread men out of the leftover pastry crust, and decorate your tart with them. CUUUUTE.
Makes 1 tart, 6-8 slices
Ingredients
For the Crust
1/2 cup cold butter, cut into chunks (softened if using a hand mixer)
1/4 cup icing sugar
1 cup all purpose flour
1/4 tsp fleur de sel
1 tsp cinnamon
1 tsp ground ginger
1/8 tsp cloves
1/8 tsp grated nutmeg
2 tbs molasses
1 tsp cane sugar mixed with 1/2 tsp ground cinnamon
For the Filling
1 cup of milk chocolate or semi sweet chocolate
1/3 cup cream (18% or 35%)
1 tsp vanilla extract
1/2 tsp fresh grated ginger
1/3 brown sugar
1/2 tsp cinnamon
2 eggs
Fleur de sel
Directions
1. Preheat the oven to 325 F. To a kitchen mixer bowl, add the butter, icing sugar, and salt. Using the paddle attachment, cream on medium until fully combined.
2. Add the flour and spices, and turn the mixer down to low. Mix until mixture resembles crumbs, then slowly stream in the molasses, 1 tbs at a time. Once the molasses is added, the dough will come together very quickly.
3. Dump the dough on to a heavily floured surface and roll out to about 3-5 mm thin. Use your rolling pin to lift the dough off of the counter and into a tart pan. Press into the pan and trim the edges. The dough is very delicate, but also very forgiving. If it breaks going into the pan, just use your fingers to press back together.
4. With the remaining dough, squish back together and roll out again on a floured surface. Use cookie cutters to make 4-5 cookies.
5. Place the cookies on a parchment lined baking sheet, and sprinkle with cinnamon sugar. Prick holes into the tart dough with a fork. Bake the tart shell for 10 minutes, and the cookies for 13 minutes.
6. Make the filling. Using a double boiler, melt the chocolate and cream together. Stir often. Once melted and fully combined, remove from heat.
7. To the chocolate, whisk in the brown sugar, a pinch of salt, vanilla extract, and fresh ginger.
8. Once fully combined, add the eggs, one at a time, whisking well after each addition.
9. Pour the filling into the cooled, baked tart shell and turn the oven up to 400 F. Use a piece of foil to loosely cover the tart, and bake for 11 minutes, until set around the edges.
10. Sprinkle the tart with a nice pinch of fleur de sel. Let the tart cool for 20 minutes at room temperature, then refrigerate for a minimum of 2 hours, or until completely set. Decorate the finished product with the cookies. Slice and serve.