Comments on: dark chocolate tart with gingersnap crust

By: Dawn

Dawn — Mon, 20 Feb 2012 02:36:51 +0000

I scaled everything down to make a smaller tart, and it was killer. Thanks!

By: Beth

Beth — Wed, 15 Feb 2012 14:17:44 +0000

I wouldn’t just set it at room temp, this is a recipe with flour and egg, albeit not much and definitely has a suggestion of brownie like top.

By: Krystal

Krystal — Mon, 13 Feb 2012 21:15:47 +0000

Pulled this one out of the archives and plan to make tonight for V-day treat. But rather than use the gingersnap crust, I was hoping to use David Lebovitz’s unique and (unshrinkable) tart dough to make mini-tarts. Those will be par-baked. In this case, would they need to be baked again with the chocolate filling? Or just add the chocolate fill and allow to set at room temperature?

By: Shoshana

Shoshana — Mon, 02 Jan 2012 17:08:29 +0000

Made this with Mom for NYE dinner party at our house this year. OMG it is DELICIOUS (or was, delicious, I should say….). We polished off this bad boy last night. Only thing we had trouble figuring out was what size tart shell to use. We have two 9in tart shells, but the sides are different heights on both – one is 1in tall and the other is twice as high. First I mounted the crust in the shorter tart shell, but after looking at how much filling there was, we transferred everything to the taller (but still 9in) tart shell. Came out great – next time I won’t spend so long scooting the crust all the way up the edges, but it made it look cute and rustic.

Also had your corn and chive popovers (w/a fabulous roast) and handed off the ceasar devils to a friend who always brings eggs as an appetizer – both were a GREAT hit!

When is the cookbook going to be ready?!
Thanks for the wonderful recipes, photos, and inspiration :)

By: Caetie

Caetie — Tue, 27 Dec 2011 18:40:55 +0000

Made this for xmas, and my family was definitely in the nibbling camp (this is so rich!), which left most of it for me, gladly. But it is delicious and really easy to make. I found that the chocolate broke in the pan while melting with the cream, but came back together just fine when I added the eggs etc.

I used Green + Black’s 70% dark, and I might add a little more pepper next time. Definitely keeps well for at least three days. Would be interesting to experiment with the flavors.. orange zest, cardamom, even chili powder.. but it’s also so good as is.

By: nancy

nancy — Sun, 25 Dec 2011 22:10:53 +0000

Happy holidays!!! made this for Christmas and it was a hit!! Thank you Deb can’t wait for your book!

By: nancy

nancy — Sun, 25 Dec 2011 22:07:18 +0000

I made this for my family for Christmas and it was a hit!!! Happy Holidays Deb from our family to yours. Thank you for the insperation and great recipes, can’t wait for the book!!!!

By: Kelsey

Kelsey — Wed, 21 Dec 2011 16:59:18 +0000

Lady, you’ve done it again. Somehow, this tart has become adored and demanded by my family – all of whom claim to abhor tarts, dark chocolate, and gingersnaps – at both Thanksgiving and Christmas You are truly a genius.

By: Grace

Grace — Sat, 10 Dec 2011 18:47:28 +0000

This tart was absolutely divine! I used ghiradelli’s 70% cacao bittersweet baking bars and whole foods 365 brand ginger snaps with bits of ginger inside. Everyone at my dinner party raved about it and asked for the recipes. I also made a whole made whipped cream to go on top with the leftover heavy cream from the recipe. With the holidays approaching, this will be my go to dessert recipe to share with loved one. Thanks a million, deb! You are truly my hero.

By: Jen

Jen — Mon, 28 Nov 2011 18:14:23 +0000

I made this recipe with 64% Valrhona chocolate yesterday and it was a huge hit. Between four of us, we polished off the entire tart in one sitting.