Sinfully Delicious Chocolate Tart

Sinfully Delicious Chocolate Tart

This is one of my favorite desserts to throw together at the last minute! Super easy and so satisfying.  You may use bittersweet or semisweet chocolate depending on your taste. Also, the crust can be modified to use any type of cookie you desire.  I like the gingersnaps for fall.  It is unexpected and gives the tart some zing.. I have also made it with oreo, chocolate chip, or peanut butter cookies too.  All are amazing!  You may garnish with chopped Andes candies to add a mint flavor, white chocolate shavings, peanut butter cups(chopped)- Anything goes! Enjoy!

 

 

Ingredients

 

• 1 1/2 cups gingersnap crumbs (about 39 cookies)
• 6 tablespoons butter, melted
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• 3 tablespoons powdered sugar
• 1 3/4 cups heavy cream
• 15 ounces bittersweet  or semisweet chocolate, chopped
• 1 teaspoon vanilla extract
  
  

 

Preparation

1. 1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes.   Cool on a wire rack 30 minutes.
2. 2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
3. 3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.
4. 4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.