Comments on: dark chocolate tart with gingersnap crust

By: louise

louise — Fri, 01 May 2009 05:36:44 +0000

this is the recipe that keeps being at the top of my to make list.i love gingersnaps and chocolate and the idea of them combined really got me excited.

nothing could compare to my first bites of it……I’ve gone to heaven.WOW!!! I wanted to eat it all in one sitting but didn’t.

thank you for bringing this delight to me. i will make it again I’m sure.

By: Lauren (UK)

Lauren (UK) — Sun, 19 Apr 2009 20:03:47 +0000

I made this yesterday and it was glorious….I used a combination of Green & Blacks cooking chocolate, G&B’s milk chocolate and standard supermarket plain/dark chocolate. I didn’t have any whipping cream so I used creme fraiche, which worked perfectly (although this did give a thicker raw filling that it would with cream). I used Morrison’s Ginger Fingers biscuits for the crust, which wasn’t as thick as the one in the photo but still held together quite well. It was wonderful served just warm, and still wonderful cold today as part of a picnic lunch. Definitely a keeper.

By: Kelly

Kelly — Sun, 22 Mar 2009 20:56:39 +0000

I just wanted to let you know that this tart came out PERFECTLY. It couldn’t have been easier, and it was truly picture perfect. I made it shortly after Christmas for my parents and my boyfriend’s parents, and I think they were all impressed. Next time I’ll try it with the ginger, just because I hear good things about how ginger and dark chocolate mix.

By: Joy in DC

Joy in DC — Mon, 09 Mar 2009 14:18:41 +0000

Thanks for sharing your version of this recipe. I made this in a 9in springform pan (I don’t have a fluted tart pan), and with a careful eye towards not taking the crust too far up the side, it worked beautifully! I was unprepared for the richness of the chocolate filling (esp. after a big dinner), but I’ll surely be making this again for my chocolate-loving pals.

By: Debra

Debra — Sun, 01 Feb 2009 17:32:09 +0000

Thanks for this fabulously decadent recipe! I swapped the ginger cookies for graham crackers — I wasn’t sure how my guests would feel about the gingerbread. But it came out beautifully! Plus, it was fast and really easy to make. The cinnamon and pepper give the chocolate (I used Ghiradelli 60% cocoa bittersweet chips) a subtle but pleasant kick. Deb, you’re the best!

By: Dragana

Dragana — Tue, 27 Jan 2009 22:46:02 +0000

Ivana: Thanks! We have Speculaas here, also :) I’m waiting for your impressions, but I’m sure it will be perfect!

By: ivana

ivana — Tue, 27 Jan 2009 13:49:18 +0000

Dragana: I don’t think we have ginger cookies in Croatia neither, but I plan to make this today using Speculaas cookies, adding some ginger. IIRC, it’s a Croatian product, but could be available in Serbia either. Pozdrav iz Zagreba!

By: Amy

Amy — Fri, 19 Dec 2008 14:10:29 +0000

Thanks Deb,
My guess is that the crumbs were not processed fine enough and perhaps I could have used a tad more butter.(?) They were definitely not spread too thin but maybe could have been pressed in harder. I used a drinking glass to build up my crust.

It’s not the end of the world though- i guess i will just have make another! and another… and another… until i get it right : )

Happy Holidays.

By: Sharon

Sharon — Tue, 16 Dec 2008 18:09:58 +0000

Any thoughts on using semisweet chocolate?

By: deb

deb — Tue, 16 Dec 2008 00:48:18 +0000

Hi Amy — So sorry I can’t be more help. I haven’t made a crumb crust before with a tart ring. Is it possible the crumbs were either spread too thin or not pressed in hard enough?