Empty My Fridge
How to Make Chocolate Tart with Gingersnap Crust | Hilah Cooking
Ingredients
- Ginger1 ⅔ cups
- Sugar2 tbsp
- Flour1 tbsp
- Butter · melted6 tbsp
- Salt
- Chocolate
- Heavy cream1 ¼ cups + 1 tbsp
- Cardamom · crushed½ tsp
- Coffee · ground½ tsp
- Dark chocolate8 oz
- Spider web
- White chocolate1 oz
Instructions
- Mix the crust ingredients in a bowl. If the mixture does not hold together when pinched, add a tablespoon of water.
- Press the crust evenly over the bottom and 3/4 inch up the sides of a 9-inch springform pan, using a flat-bottomed glass to help.
- Bake at 350°F for 12 minutes, then remove and set aside.
- In a small pot over medium heat, heat the cream, cardamom and coffee, stirring constantly, until it steams and small bubbles appear at the edges.
- Remove from heat, add the broken chocolate and stir until melted.
- Stir in the butter until melted.
- Pour the filling into the crust straight away.
- For the spiderweb, put the chocolate in a small pitcher, add the cream and microwave about 20 seconds. Stir until melted, then pour onto the still-warm tart in a spiral.
- Drag a skewer from the centre out to the edge in spokes to form the web.
- Refrigerate until set, 2-3 hours.
Summarized from Hilah Cooking's video. Watch it for the details.
More recipes with
GingerCreamHeavy creamChocolateDark chocolateWhite chocolate
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