Dark chocolate tart with gingersnap crust from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • rionafaith on November 26, 2016

    Decadent, dense and rich. I used Trader Joe's triple-ginger gingersnaps for the crust, which I think really made it great. I was running low on bittersweet chocolate so I used half semisweet and half bittersweet -- I don't think it made much difference. The only thing I would maaaybe change is to kick up the spice level a tiny bit next time with more black pepper and cinnamon, and maybe add crystallized ginger on top as in the original Epicurious version, but honestly this is pretty perfect as is.

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