Chocolate Gingersnap Tart with Silky Dark Ganache

This decadent Dark Chocolate Gingersnap Tart is a brand-new favorite in my recipe collection! It is a total dream of a dessert, pairing dark chocolate with chocolate liqueur in a velvety ganache on a buttery gingersnap crust. Feeling fancy? Crown it with homemade chocolate curls! It comes together easily with only a handful of ingredients and is ideal for sharing with loved ones this holiday season!

Nearly No-Bake Dark Chocolate Gingersnap Tart

This chocolate tart needs very few ingredients and is easy to put together. You only bake the gingersnap crust for 15 minutes, so the recipe is almost no-bake! Best of all, you do not need a mixer at all.

Crust Made with Gingersnaps

You will need: gingersnap cookies, unsalted butter

To make the buttery gingersnap base, grind the cookies into fine crumbs in a food processor, then mix in the melted butter. Press the mixture into a 9.5-inch round tart pan and bake for 15 minutes at 350ºF.

Let the crust cool fully before you add the dark chocolate filling.

Silky Dark Chocolate Ganache

You will need: quality dark chocolate bars, heavy whipping cream (or heavy cream), chocolate liqueur, unsalted butter

Making the ganache is just as simple. You will need a medium microwave-safe bowl and a medium saucepan. Put the dark chocolate and unsalted butter in the bowl and set it aside while you warm the heavy whipping cream in the saucepan until it is almost boiling.

Once the cream comes off the heat, stir in the chocolate liqueur. Then pour it over the chocolate and butter.

Cover the bowl with aluminum foil and let it rest for 2-3 minutes before you stir.

Pour the filling into the cooled gingersnap crust, then refrigerate for several hours until it sets.

Tools I Recommend

How to Make Chocolate Curls

Chocolate curls add an elegant touch to desserts. Don't be intimidated by them, because they are actually quite simple to make! My easy-to-follow tutorial, with step-by-step videos, walks you through the process.

Helpful Tips Before You Begin

Basics

• The 45-minute prep time listed in the recipe breaks down to 25 minutes for the gingersnap crust and 20 minutes for the chocolate ganache.

• Different parts of this recipe call for different butter textures. The gingersnap crust uses melted unsalted butter, while the dark chocolate ganache filling uses softened, room-temperature butter. That second one does not mean melted. Properly softened butter should feel soft all the way through, with no cold or hard spots.

• You will need a 9.5-inch round tart pan with a removable bottom. Mine is labeled non-stick, but I still gave it a light coating of Baker's Joy, a flour-based baking spray.

• For an extra-special finish, dip one end of each chocolate curl in edible gold dust. I use Super Gold Dust from Truly Mad Plastics.

• When you are ready to serve, run a paring knife under very hot water, wipe it dry with a clean towel, and then cut into the dark chocolate tart. Repeat before each slice for neat, clean cuts!

Crust Made with Gingersnaps

• Set the tart pan on a cookie sheet or jelly roll pan while it bakes. Because the bottom is removable, this makes the pan much easier to handle. I also use it when adding the filling, so the pan is easy to carry into the refrigerator until the filling sets.

• You can bake the gingersnap crust the night before. Once it has cooled, store it in the refrigerator until you need it.

Silky Dark Chocolate Ganache

• I used 70% cacao dark chocolate bars, but any percentage you like will work. Choose a good-quality bar, since it melts more smoothly and a bit faster.

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