I recommend preparing it a day early because I think that it’s much better the day after. Gently press each piece into a disk and wrap each disk in plastic. I used Green + Black’s 70% dark, and I might add a little more pepper next time. No regrets, whatsoever. Share 208. With the holidays approaching, this will be my go to dessert recipe to share with loved one. We have two 9in tart shells, but the sides are different heights on both – one is 1in tall and the other is twice as high. Today I made a standard graham cracker crust for the chocolate filling (my MIL isn’t a fan of ginger), and used some orange flavouring in with the chocolate (again, MIL…), and a bit less sugar because all I had on hand (groan…) were chocolate chips. Thank you for posting the recipe to this. Finally, someone who understands my love affair with La Maison du Chocolat! Wanted to tell you how much I’ve enjoyed every moment of NaBloPoMo. I made this for Thanksgiving this year. As for Greenspan, I suspect she has a few tart shells up her sleeve. Remove tart pan from freezer and place directly in oven for 20-25 minutes or until the tart shell turns a soft golden brown. By the way, Pam, I try to stay egg free, and I don’t use eggs in any of my baking. Instead of one large egg plus two large egg yolks, I made this with one large egg plus two large egg whites. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. Thanks a million, deb! That one shrunk terribly on me (I think I warned of this in the post, or at least hope I did!) (More for us! This looks to be a Christmas Eve show stopper! I mean…I could probably just eat the dough…. chocolate caramel tart. 1 1/2cups (150 grams) confectioners’ sugar, sifted Someone else may have said this already. 8 ounces gingersnap cookies (about 32 cookies), coarsely broken. What a love you are. (Repeat with remaining dough, if necessary.). Is that blasphemy? Such a delicious combination- the gingersnaps and chocolate, I love it! and gingerbread is one of my favorite flavors to indulge in during the holiday season-in other words, this is definitely being added to my recipe list! Dark Chocolate Tart with Gingersnap Crust – recipe adapted from Smitten Kitchen. In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Reporting back on the browned butter version: even compensating with water, it felt a touch dry prior to patting out into the pan, so I added in an additional tablespoon melted (not browned) butter, and it worked pretty well. I’ll just have to drown my sorrow in dark chocolate. Notify me of follow-up comments by email. (Basically, this recipe spices up plain chocolate.). If you are making more than one tart, work with one piece of dough at a time. I’m contemplating making this into tiny tartlets using mini-muffin/cupcake tins. jwg, click on the link to see the original recipe, but in any case, two tablespoons of crystallized ginger was sprinkled on top. Do you have any suggestions for how to make this without a food processor? . Hi Deb – Or is this just a terrible idea to experiment with the night before the event? Question: the introductory text says “I made this the way I saw fit, with a couple pinches of cinnamon and salted butter in the crust, and it came out exactly as I’d hoped,” but the recipe for the crust does not include additional cinnamon. Unable to find a 6 1/2-inch tart pan anywhere, and lacking interest in scaling the recipe up to the 10-inch size I own, I opted to make wee tartlets out of it in those brioche molds I bought last summer. Recipe by smitten kitchen. Ginger snaps are my FAVORITE, this looks amazing! AJ — I don’t see why not. (It’s actually why I bought the frangelico in the first place.) I love gingersnaps! This is a defenite ‘must make’ for my chocoholic husband. You could increase the recipe by 1/3 which I realize sounds like a headache but I’d say 11 ounces cookies, 1/3 cup butter, 16 ounces chocolate, 1 1/3 cups cream, maybe 4 yolks + 1 large egg (instead of 2 and 1), 1/3 cup sugar, 1 tablespoon + 1 teaspoon flour, etc… Oh, not fair! We always have our same-old T-Day desserts of my husband’s fave delicious brown-butter apple crisp and my MIL’s sweet potato pie (NOT my fave), but I’m thinking I REALLY need a chocolate dessert for me, since I’m hosting 12 people in my new home and having 4 weekend guests as part of the whole extravaganza. I’m a big fan of your site & blog – such great recipes and you always make me smile. M – You read my mind! I packed the crust tightly and it held together quite nicely as it came out of the tart pan! Deb is there an egg substitute I can use instead of the egg yokes (maybe just for one of the yokes) My husband is ill and on a restricted diet but he loves dark chocolate cake and this would make his day. This tart was absolutely divine! How did it hold up? Shouldn’t it be VERY COLD???? Anything with ginger and chocolate has to be fabulous. The crust calls for salted butter. Tamara — Absolutley. How much longer in the oven? While I’m posting – I made the Martha’s Mac and Cheese last night after seeing your beautiful photographs – OMG! My concern is that it could be less creamy; I’d go for the fattier option. Alex thinks they look a bit like Stella D’oro Swiss Fudge Cookies, which we both ate as kids, nibbling off the cookie edges, saving the fudgy center for last. They were heaven! I do hope to try to make marshmallows very very soon. However – and this might sound gross – tofu works excellently. For the next i´ll take darker Chocolate, the Bisqiut´s are very sweet. 9 ingredients. chocolate peanut butter cup cookies. Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Still whisking delicately, incorporate the yolks, followed by the butter. It was a big hit, but I have to tell you, its even better served cold from the fridge. yum. Details hopefully to come soon. Happy baking! Your email address will not be published. after a big dinner), but I’ll surely be making this again for my chocolate-loving pals. It was only out overnight. I made this and it turned out perfect! Just made this. I am making this tart for an event on Saturday, but really only have time to bake Thursday. I’ve made this 3 times to rave reviews. Or just add the chocolate fill and allow to set at room temperature? I LOVE the combination of gingersnap and chocolate and can’t wait to try this one. ), which left most of it for me, gladly. It’s beautiful! Butter in room temperature??? I wasn’t sure how it would keep, but it stays excellent in the fridge for a few days. Please describe at least! This filling sounds really wonderful, but I just can’t imagine it with ginger in the filling or even in a gingersnap crust. That picture of the dropping chocolate is sheer decadence, how lucky your family members are to have such a loving cook in their midst! I made a 3/4 batch and baked this in a rectangular tart pan and used cinnamon graham crackers for the crust, so I omitted the cinnamon . Despite the tart’s mainstream following, The Last Course had quietly gone out of print in 2008. (Area of 9″ round: 64; area of 11″ round: 95) You could probably just use 5 egg yolks, or even 1 whole egg plus 3 yolks. Will that work for this recipe? My husband’s family loves it. LOVE ginger! Any suggestions for how I might adjust this for a 10.5 inch tart pan? Yummy! Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. The original recipe calls for an ingredient I loathe — candied ginger. Love the blog, thanks for the great recipes and commentary! This was divine. Just perfect with coffee! I haven’t made a crumb crust before with a tart ring. some other dessert may have to be bumped to after christmas. Also, anything do-ahead is a big plus. I am excited to make this for Thanksgiving! Smitten Kitchen was featured on the Martha Stewart Show, 9/17/08, where audience members were introduced to the ever-popular Chocolate Peanut Butter Cake [See the clip here] I think I made it twice in one season because it was such a hit and haven’t made it in years. Put it on a baking sheet and bake for around 20 minutes (possibly 25). After I poured off the rice that wasn’t stuck, and baked it to fully bake it, the bottom puffed up but I think it’s ok. Maybe I underbaked it because it seems a little raw but the edges were golden brown. To make the dough: Place the butter in the work bowl of a food processor fitted with the metal blade and process, scraping down the sides of the bowl as needed, until creamy. Back when I had a roommate whose boyfriends liked to shower her with absurdly priced gifts, one suitor brought her a 1-lb box and I’m not sure my relationship with chocolate has been the same since. Thanks Deb! Hi Deb! I wouldn’t just set it at room temp, this is a recipe with flour and egg, albeit not much and definitely has a suggestion of brownie like top. Update: It turned out wonderfully, despite the egg mix up. Have I ever mentioned my love of Robert Linxe? I got a fabulous job offer and if they hold true to their preoffer promises, then I will accept. :) Thanks for sharing the recipe! Your recipes are the kind I don’t need to try out before a special occasion because I know that they just always turn out right! Thank you for the insperation and great recipes, can’t wait for the book!!!! Thats what I get for not paying attention. Previous post: cabbage, apple and walnut salad. i’m stretching a bit and using some dark chocolate with orange peel, and will add some orange zest in as well. When you are ready to bake the crust(s), preheat the oven to 350°F (180°C). It couldn’t have been easier, and it was truly picture perfect. This was a hit! The last time I made the tart the crust was really hard to cut into. (If you want to make the dough in a mixer, use the paddle attachment. Crumb crusts are very prone to crumbling. A touch crumbly, still, but the flavor was tremendous: dark, deep, a touch bitter, and salty rich. Paris Sweets is a tour of Paris patisseries, through recipes they’ve provided. Would it be hard to serve in large slices with the ganache soft? i have chocolate all over the kitchen floor and my crust looks, let’s say, a little more rustic than yours as i am deathly afraid of the food processor and ended up using a meat tenderizer to pulverize the ginger snaps in a freezer bag. Heaven . That looks fantastic! I just Googled those words and didn’t find anything elsewhere, either. First beat the butter until it is smooth, then add the remaining ingredients in the order given above. 1/4 teaspoon cinnamon. It was almost wet jiggly in the center and only slightly jiggly around the edges- i’d say the two inches around the crust seemed good. But it is delicious and really easy to make. I apologize for the duplication. I am looking for a dairy-free alternative to the cream and was wondering if coconut milk or cream could be substituted? And I always trust your baking instincts so I will also forgo the candied ginger and follow your adaptation of the original recipe. I think this right here will necessitate me finally giving in and buying a tart pan. If I were to halve this recipe what would I do about the egg/egg yolks? Those are awesome, and your family’s got it right, chocolate is the way to go. I’m not a baker but everyone is so impressed with this tart they don’t believe that. I had bad luck with my tart tin when I made this last (crust crumbled when the ring was removed) but it may have just been me and I most likely didn’t process the gingersnaps enough. Yum. :-) This was delicious. I made this this morning for a work function and it was amazing! (The dough can be wrapped airtight and frozen for up to a month.). So I really do need to check out Paris Sweets. We had all the ingredients and she could make it herself with just a smidge of guidance. Thanks for a great recipe! 2/3 cup (160 grams) heavy cream ... Pantry Recipes how I stock the smitten kitchen Everyday was a new journey and I loved the ride. I confess that when I saw the pics up on Thanksgiving I spent a little while trying to find it in the archives. I’ll be making this one again… With some coffee and Kahlua whipped cream… or almond meal in the crust or…. Gently remove tart pan sides and cool tart completely. My mom is hesitant to use heavy cream, so I am on a mission to either convince her it’s okay or find a substitute! They make powdered egg substitute which works pretty well and is necessary if the recipe calls for numerous eggs to provide leavening. Oh no i think i overworked my dough… the dough now looks more like buscuit dough instead of rollable pie dough. Can we say *swoon*? I’ve just asked a similar question about your whole lemon tart, but here I am again. Still tasted heavenly! smitten kitchen | the place to find all of your new favorite things to cook Could I substitute unsweetened? 3. See more ideas about smitten kitchen, dessert recipes, just desserts. Do you think it’s still ok to eat? A Tiffany necklace. When are you coming to London to promote the book? 570 Shares. Sweet Tart Dough/Pate Sucree Plus, it was fast and really easy to make. OMG this looks so delicious! Transfer to rack. The tart has a shiny, almost crackly top light a brownie and an interior that is exactly like a truffle, which is to say that if you don’t like your chocolate desserts intense — like flourless chocolate cake or pot de creme-level intense — this is definitely not the tart for you. Somehow, this tart has become adored and demanded by my family – all of whom claim to abhor tarts, dark chocolate, and gingersnaps – at both Thanksgiving and Christmas You are truly a genius. But the fact is, I get more lax every year. thank you for bringing this delight to me. You know what would look really nice in those chocolate pictures? Oops, I made this last night and forgot to put it in the refrigerator before bed. have you come across this also? 3/4 cup Granulated sugar. Thanks, Deb! oh boy, i just took this out of the oven and it looks great! i wonder which you would recommend i use- this one or the one for robert linxe’s? (In all honesty, I’ve had his original recipe bookmarked for years but I’ve been too intimidated to approach a recipe with such lofty expectations.). Definitely a keeper. I’m wondering if using full fat coconut milk instead of cream would work in this recipe? We don’t have it here and my mom’s awesome fudge relies on it. Has anyone experienced this? I messed up everything about this tart’s filling, and it still tasted fine. I cut the circle of parchment paper out and put it into the crust and filled the pan with rice–unfortunately the rice stuck to the edges of the pan so I guess I’ll have to cut out the edges. Your description that it was like a truffle inside is spot on. I really want to thank you Deb! Mine didn’t puff around the edges during baking – it seemed a little denser – but it set completely and was absolutely delicious. Just noticed that this calls for a 9-inch pan, and mine’s apparently 11-inch. I am begging you. Cool tart in pan 20 minutes. But everyone (including me) was blown away by how good this was. Thank you Deb can’t wait for your book! 3 1/2 cups (490 grams) all-purpose flour, 1. Are you going to make a Minnesota girl go back out into the freezing tundra to buy more, or will half and half work? You can use 1/4 cup of pureed silken tofu to replace a whole egg in a recipe, and I think for an egg yolk, you should substitute 1/8 cup of pureed tofu. I now want to make THIS tart. Next time I’ll try it with the ginger, just because I hear good things about how ginger and dark chocolate mix. Thank you! I’m so glad you liked them. Deb, would you do me a favor? Completely agree with you that they are to die for. I paired it with homemade whip cream with a little brown sugar added as well as minced crystallized ginger. If that’s your thing, by all means, go for it. But I remember it being delicious and a crowd pleaser. Thank you for this delicious recipe! I think this grown-up chocolate flavor will be a big hit. I probably added a smidge more cinnamon but I do that all the time whenever cinnamon is called for cause I like it! 2 large eggs, at room temperature How long/well would something like this keep in the fridge (or freezer), I wonder? Nice, creamy and smooth! I swapped the ginger cookies for graham crackers — I wasn’t sure how my guests would feel about the gingerbread. i´ve made it one Day befor Mothersday with Caramel-Bisquits from Holland, served with fresh Rasberrys, a Dream. You’re helping me establish a reputation as a college kid who can actually cook, somewhat of a rarity around campus. Thus, for our Hanukah dinner I figured I’d cut out the middle men, so to speak — the flour, the baking powder, fruits and cheese — and just give people the big old pile of chocolate they want, namely in the form of Robert Linxe’s Chocolate Tart in Dorie Greenspan’s wonderful Paris Sweets. Next time I will place a baking sheet on the rack underneath – I had burnt sugary liquid on the bottom of my stove (not that it was clean in the first place . Short on time and have spelt pie crusts in the freezer :/. It was fantastic and a crowd favorite. She is no longer with us but this lovely recipe I will make and I think it will live up to the standards of Robert with the right chocolate. Tweet. I have eaten more smitten kitchen recipes this week than I care to admit, they are all so great! I am suck a sucker for anything dark chocolate – will definitely give this one a whirl! First published December 18, 2006 on smittenkitchen.com |, http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/. There’s something about the texture that just doesn’t work right in baking for me. It really added a subtle depth. Deb!!! My WF in CT had bittersweet bars…. Bring to room temperature before serving. Okay…Houston bound am I! 1. Fruit was her pick over chocolate, so I had to give it extra thought. Transfer to a rack to cool. Thanks, again, for your work here, Deb. Even with the cheap chocolate, the filling was wonderfully smooth. It looks fancy, but it’s surprisingly easy to make. Your family is quite luckey. Deb, you’re the best! Fruitcake topping tart caramels wafer donut topping pie pastry. Chocolate Raspberry Tart (Dianasaur Dishes) Bittersweet Chocolate Tart (101Cookbooks) The Best Chocolate Sauce Recipe. OOOOOOOOOOOOO, glossy beautiful chocolate…and so wee…and looks like fun too! I cannot estimate the cooking time without having made it, but it would be more than the original (obviously, I know) and less than double. Announcements, Recipes. : ( (though the tart looked stunning even though it remained in it’s metallic mold the entire evening.) Would coconut cream work? You are truly my hero. Also, do you know how to make marshmallow cream? is there any need to actually *bake* these cookies? I love serving this one after a big hearty winter meal. I want to make this again. The crust was a tad dark but it ended up enhancing the gingersnaps. Would you add some sugar somewhere? I came across your blog halfway through last year when I was looking for a recipe for blondies. Just be careful not to stretch the dough in the pan (what you stretch now will shrink later). I couldn’t find any gingersnap cookies here in Dubai, so used gingernut ones. Aside from store bought egg substitute, you can use 1/2 banana to replace one egg. I’ve also used gf shortbread cookies in place for the crust and had success. Nov 2, 2014 - 'tis the season!. How did it go? 1/2 moist, plump vanilla bean, split lengthwise The easiest way to work with pate sucree is to roll it out between sheets of plastic wrap. He’s the man behind the unparalleled La Maison du Chocolat shops, and look, if you’re going to eat just one piece of chocolate before you die, might I insist that it be one of his plain truffles? Hi Maytal–I think doing the 1.5 thing would work. Recipes. Good for you! My only one issue was that the crust seemed really hard to cut into. Has anyone tried these as mini tarts in little muffin tins. Since I would rather make a large tart, how do you think I should proceed? 1 large egg — you don’t want to overwork it. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Easy, decadent, delicious. Just to clarify… the gingersnap tart crust does NOT need to be prebaked (and/or chilled) in this recipe before adding filling? Thank you so much for sharing the recipe! More of a cookie dough, it’s used with sweet dessert tarts, and it’s easiest to make in a food processor, if you have one. these don’t keep? It was dark and rich, but not quite as bitter as it might have been with full 70%. I can’t wait to have a reason to make it again. probably should have mentioned that earlier :) Anyhow- it was a perfect combination and the richness was not too intense by any means! All the best to you and thanks for a very enjoyable read. Thanks. I’m at loose ends trying to come up with something I can make for dessert for a Thanksgiving dinner, when the only day I’ll have to make said dessert is Monday. Found the crust greasy to work with, though, and I noticed a lot of butter leaked out while baking. Do you think you’ll be posting any Christmassy recipes – I’m attempting my first ever winter Christmas dinner and I’m freaking out! It’s going on the Thanksgiving list; I’m thinking a pumpkin-chocolate cheesecake or tart in that crust would be amazing. I would definitely be wanting seconds, this looks amazing, like dark chocolate coated gingersnaps in tart form. Cover tart and refrigerate. Question – do you think white chocolate could be used? Pour chocolate filling into crust. Post was not sent - check your email addresses! Put the chocolate in a heatproof bowl and keep it close at hand. 2 1/2sticks (10 ounces; 290 grams) unsalted butter, at room temperature Today i was out of cream and used creme fraiche thinned with a little milk and it is divine! I made this for a pre-wedding party yesterday and needless to say everyone LOVED it :) thank you for the wonderful compliments that I received. I had spied these tasty treats on your flickr page and PRAYED that you would talk about them. Could it just have been an incredibly vivid and delicious dream? But, since you’re using the food processor, you can probably have it cold as well without any problem. Jeremy, did you freeze this? Stacey Snacks. Love that it wasn’t too sweet. Any other tweaks? Sniff, sniff….I suppose NaBloPoMo must come to an end some time. Pour the blackberry ganache evenly over the chilled basil ganache layer in the tart shell, using a spatula to gently spread/nudge it right to the edge of the tart, and smooth out the top. i had to come back with an update!! me7c7v – You know, I just wouldn’t file these under treats that would be good frozen or too much later. dark chocolate instead of 10 (because that’s what was in my fridge). I’ve got a batch of the pumpkin swirl brownies in the oven right now, using tofu instead of eggs. I made this last year for my birthday because I’d tried something similar at a restaurant and fell in love! I am drooling. My sister use to visit a holistic doctor in Brittany, France and on her way home via Paris, woud bring me chocolates from La Maison du Chocolat. The cinnamon and the pepper really did the trick in this … :) I’ve directed everyone who asked me for a recipe to your site. I’m thinking I may save the recipe for Valentines day, because they look sinful, and I’ve done my share of sinful eating lately. the ganache is different, which i expected, but her sweet tart dough recipe is also different. My plan for next time is to sprinkle a little sea salt on top of the bars. Ooooo….Dark Chocolate! This is exactly the kind of chocolate dessert I love. Could I substitute homade gingersnaps? How do you think this recipe would hold up if I doubled it and baked in an 8″ springform pan? Tanx. Thank you. I used to dread being asked to “please bring dessert” until I found this recipe. .). Could I break with such glowy traditions? Seriously. We used Ghirardelli dark baking chocolate, and it was crazy good. What is different about chips or did I do something wrong? ruthy — I’m sorry it has taken so long to respond only to say: I don’t think it’s my recipe! Is it worth a go or should I take it out of the oven now and start from scratch? 9 tablespoons unsalted butter Memo to self: no one will ever see this fluting, stop wasting your time. IIRC, it’s a Croatian product, but could be available in Serbia either. And nobody has to know, right? Big mistake. Are there any substitutes for heavy cream that would work in this recipe? Thanks! I always use gingersnaps for my pumpkin cheesecake. oh, i love a good chocolate tart. How inspiring. can’t wait to make it for thanksgiving number two later this week. Hi Deb- first time commenting here. (I can’t believe I couldn’t find a 9-inch pan in any store around here!) I was unprepared for the richness of the chocolate filling (esp. Keep the good recipes and pictures coming…I love your blog! 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Can this tart in the crust greasy to work with one large egg yolk in for! Cool slightly then pour over peanut butter cookies dotted with more peanut butter cookies dotted with peanut. Pick over chocolate, the bonus above all bonus, I second ’. Across your blog halfway through last year when I saw the pics up on I!