Gingersnap Chocolate Tart

Cinnamon and black pepper bring the zing to this velvety chocolate tart. # 372: Gingersnap Chocolate Tart

Happy December! I’ve already got our tree up, Christmas music playlists going and a list of cookies I can’t wait to make. *hums It’s Beginning to Look a Lot Like Christmas*

This was one of those spur of the moment bakes where I saw the recipe and realized I had the perfect amount of ginger cookies in the freezer. Meant to be!

She’s luscious and oh so rich. Definitely one of those desserts that requires a cup of coffee or tea and enough time to savor each bite.

Ten points if you can spot the one imposter cookie! A toffee cookie made its way into the ginger cookie bag, but shhh she blends.

Sparkly spicy sand.

I couldn’t decide on tart shape so went with both the oval and a rectangle. No need for hurt feelings in the baking cabinet.

If chocolate ganache and a custard had a baby, you’d get this filling.

The recipe calls for some surprise guests: a little bit of cinnamon and black pepper. They cut through the rich sweetness and tie in the flavor of the cookie crust beautifully!

Melting down chocolate in cream means I get to do a little spring (winter?) cleaning on my chocolate shelf: milk chocolate eggs, a few ounces of 100% dark chocolate and some 72% dark chocolate.

Easter candy getting a glow up.

Yes please.

To the oven!

Limited daylight hours means expedited cooling in the fridge.

Voila! You blinked and now they’re cool enough to decorate. Blog magic at its finest.

The oval tart ring didn’t want to let go of its precious cargo and the edges got an unplanned trim as a result. Nothing a little powdered sugar can’t fix!