Updated: Apr 27, 2020
I had made my Chocolate Ginger Cheesecake several times for dinner parties until one of my good friends asked if I could make a tart with the same flavors. He liked the cheesecake but he said it was a bit heavy. So after a few tries, here is what I came up with, enjoy.
1 box of Ginger Snaps
1 1/2 sticks of butter, melted
5 egg yolks
2 3.5oz bars of Green and Blacks Dark Chocolate bars, chopped
1-pint heavy cream
3 to 4 tablespoons of raw sugar
1 tablespoon unbleached flour
1 tablespoon whole milk
pinch of salt
4 tablespoons of roughly chopped crystal ginger
Preheat the oven to 325 degrees
In the food processor grind the ginger snap, dump contains the processor into a bowl and add melted butter and mix well. Then press into a 9-inch pie an or small individual pie or tart pans (as shown above) and bake for 10 minutes until set and set aside to cool.
In a small bowl mix together salt, egg yolks, flour, cream, and milk, set aside.
Next place sugar and chocolate bar pieces into the food processor and pulse until ground. Then transfer to a double boiler and slowly melt until smooth. Next, take about 1/4 cup of the melted chocolate and slowly whisk into the egg mixture. You are slowly warm the egg mixture so it does not scramble the eggs. Now slowly pour the warmed egg mixture into the chocolate whisking as you go, once all combined whisk for another 1 or so until it almost boiling. Remove from heat and let cool to room temp and then pour into pie pan.
Increase oven to 350 degrees and bake for about 40 to 50 minutes until set. Remove from oven and let cool then garnish with the chopped crystal ginger or Sea Salt and serve.