Dark Chocolate Gingersnap Tart Recipe for Decadent Dessert

This decadent Dark Chocolate Gingersnap Tart is a new addition to the Beyond the Butter® recipe box. It’s a luxurious dessert that pairs deep dark chocolate and a splash of chocolate liqueur in a silky ganache, all set in a buttery gingersnap crust. Finish it with homemade chocolate curls for an elegant touch. The recipe uses few ingredients, is straightforward to make, and is perfect for sharing over the holidays.

Table of Contents

• Almost No Bake Dark Chocolate Gingersnap Tart
• Recommended Tools
• How Do I Make Chocolate Curls?
• Quick Tips Before Starting
• Enjoy More Chocolate Dessert Recipes!
• Dark Chocolate Gingersnap Tart Recipe

Almost No Bake Dark Chocolate Gingersnap Tart

This chocolate tart uses just a handful of quality ingredients and is simple to prepare. You only bake the gingersnap crust for 15 minutes, so the recipe is essentially “almost no bake.” Best of all, no mixer is required.

Gingersnap Crust

Ingredients needed: gingersnaps, unsalted butter

For the crust, finely process gingersnap cookies until they form crumbs, then stir in melted unsalted butter. Press the mixture into a 9.5-inch round tart pan with a removable bottom and bake at 350°F (175°C) for 15 minutes. Let the crust cool completely before adding the filling.

Dark Chocolate Ganache Filling

Ingredients needed: high-quality dark chocolate bars, heavy whipping cream, chocolate liqueur, unsalted butter

The ganache is quick to make. Place chopped dark chocolate and sliced room-temperature butter in a microwave-safe bowl. Warm the heavy cream in a saucepan until it almost boils, remove from heat, and stir in the chocolate liqueur. Pour the cream mixture over the chocolate and butter, cover loosely for 2–3 minutes, then stir until smooth. If needed, gently warm the bowl in short bursts in the microwave to fully melt remaining pieces, stirring between intervals.

Pour the ganache into the cooled gingersnap crust, smooth the surface, and refrigerate for several hours or overnight until set. Top with chocolate curls or a sprinkle of broken gingersnap crumbs before serving, if desired.

How Do I Make Chocolate Curls?

Chocolate curls add a refined finishing touch and are easier to make than they look. There are simple step-by-step tutorials and videos that demonstrate the technique, including tips for tempering and shaping the curls for the best results.

Quick Tips Before Starting

General

• The recipe’s 45-minute prep time breaks down to about 25 minutes for the crust and 20 minutes for the ganache. Chilling time is additional.
• The crust requires melted unsalted butter, while the ganache calls for room-temperature, softened butter — not melted. Properly softened butter should have no cold or hard spots.
• Use a 9.5-inch tart pan with a removable bottom. Even if your pan is non-stick, lightly spray it with a flour-based baking spray for extra insurance.
• For a luxe look, dip the ends of chocolate curls in edible gold dust.
• To slice cleanly, run a pairing knife under hot water, dry it, then cut. Wipe the blade between slices for neat portions.

Gingersnap Crust

• Bake the tart on a cookie sheet or jelly roll pan to support the removable bottom and make transferring easier.
• You can bake the crust the day before and keep it refrigerated until ready to fill.

Dark Chocolate Ganache Filling

• Choose a good-quality dark chocolate (the recipe uses 70% cocoa). High-quality chocolate melts more evenly and produces a smoother ganache.