Here we are on Thanksgiving, the biggest cooking day of the year, and I’m not cooking! If you are, though, and want something dark and chocolate, might I recommend this wonderfully simple little treat? The hardest part is pressing the crust into the tart pan.. ok, that’s not true. The waiting 5 hours for it to set is. But that’s what we have dinner for, as a distraction from the setting chocolate.
Start by preheating an oven to 350 degrees, and buttering either an 8×8 baking pan (as in the recipe) or tart pan (like I did). Then roast some almonds to a nice darker brown color, and put them along with gingersnap cookies into a food processor and pulse to a fine crumb. Add softened butter, and pulse until well combined. Press this nice crumb crust into the pan of your choosing. Bake for 12 minutes then remove from oven and cool for 20 more minutes.
Put a bag of dark chocolate chips into a medium sized mixing bowl and set aside. Then take the heavy cream and honey and heat in a small saucepan over low heat until the honey has dissolved into the cream. Increase heat to medium and bring the mixture almost to a boil, until the edges start to bubble.
Pour the cream mixture over the chocolate chips, and stir until the chocolate has completely melted and is smooth.
Pour the chocolate filling into your cooled tart crust, and refrigerate at least 5 hours, or overnight, until it is set. Then cut into slices, squares, or whatever shape you desire and serve. If you feel like it, sprinkle some sea salt or cayenne pepper over the top for an extra something special.
Dark Chocolate, Honey, and Gingersnap Tart
makes 25 squares
Preparing the tart in a square pan allows you to cut the dessert into bite-size squares since they are so rich. Just enough to satisfy a chocolate craving. Because this is a simple recipe with simple ingredients, use good quality chocolate and honey for best results.
25 gingersnap cookies (such as 365 brand)
3 tablespoons roasted almonds
4 tablespoons butter, at room temperature, cut into 1/2-inch cubes, plus more for the pan
2 cups (12oz bag) dark chocolate chips
3/4 cup heavy cream
1/4 cup honey (such as a wildflower amber honey)
Preheat the oven to 350 degrees F. Butter an 8×8 baking pan. Set aside.
Roughly break up the gingersnap cookies into the bowl of a food processor. Add the almonds and process until the mixture looks like fine crumbs. Add the butter and pulse until mixed together. The crumb mixture will come out to about 2 cups total. Transfer the crumb mixture to the prepared baking pan. Using your hands or the back of a spoon, press the crumb mixture so that it covers the bottom of the pan. Bake for about 12 minutes. Remove pan from the oven and cool for 20 minutes at room temperature.
In a medium bowl, add the chocolate chips and set aside.
Using a small sauce pan, heat the heavy cream and honey over low heat. Whisk together until the honey has dissolved into the cream. Increase the heat to medium and bring the liquid to almost a boil. The edges will start to bubble. Pour the cream mixture over the chocolate. Stir until the chocolate has melted completely and is smooth. Pour the chocolate filling over the gingersnap crust. Refrigerate for at least 5 hours or overnight. (I let mine refrigerate about 8 hours, and it was perfect).
Cut the tart into small bite-size squares and serve.