Rich Chocolate Tart

A gingersnap crust holds the rich, creamy chocolate filling of this tart. Garnish it with sweetened whipped cream and dried fig halves.

Ingredients:

• 1 1/2 cups gingersnap crumbs (about 39 cookies)
• 6 tablespoons butter, melted
• 3 tablespoons powdered sugar
• 1 3/4 cups heavy cream
• 15 ounces bittersweet chocolate, chopped*
• 1 teaspoon vanilla extract
• Garnishes: sweetened whipped cream, dried fig halves

Directions:

1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.

2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.

3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.

4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

*Semisweet chocolate may be substituted.

Southern Living
OCTOBER 2009