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Must stop Christmas from coming…

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This Semisweet Chocolate Tart with Gingersnap Crust is a silky smooth chocolate filling all inside a spicy gingersnap crust.

Upclose shot of gingerbread man on the Semisweet Chocolate Tart with Gingersnap Crust

All the Who’s down in Whoville are ready for Christmas, but this Who is not!

If I didn’t love Christmas so much, I like the Grinch, would want to stop Christmas from coming.

So really, I would just like to postpone it a week or so.

Who’s with me?

We really do need more time between Thanksgiving and Christmas.

The Canadians do it right by having their Thanksgiving in October!

That seems to me like a much better idea.

Slacker Peabody is not sending out Christmas cards for the first time in like forever.

I didn’t even send one to my parents.

Of course, they are coming here this year, so I can just hand them one. 🙂

The funny thing is, I have the cards.

I just have no time to address them and take them to the post office.

I can’t just buy stamps because smart me bought irregular sized cards that don’t take regular stamps.

Awesome.

Go me.

This Semisweet Chocolate Tart with Gingersnap Crust was what I brought to one of the holiday potlucks I attended.

It’s an adaptation of one I made years ago, but this time I made it with a gingersnap crust to make it more holiday festive.

It’s super easy, and can be made days ahead. So that alone makes it a winner…and it’s chocolate. 🙂

I hope everyone out in blog land has a wonderful Christmas (for those who celebrate it).

Be safe and eat lots of Christmas cookies. 🙂

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Gingerbread Recipes?

Chocolate Dipped Gingerbread Shortbread Cookies

Gingerbread House Gingerbread Layer Cake

Gingerbread Cheesecake Cheeseball

Clementine Upside Down Gingerbread Cake

Gingerbread Bread Pudding

Semisweet Chocolate Tart with Gingersnap Crust

Semisweet Chocolate Tart with Gingersnap Crust

Ingredients

  • Gingersnap Crust
  • 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 TBSP brown sugar
  • Pinch of salt
  • Chocolate Filling
  • 8 ounces semisweet chocolate, finely chopped
  • 5 TBSP unsalted butter, cut into 5 pieces
  • 1 tsp vanilla extract
  • 1 large egg yolk, room temperature
  • 1/4 cup boiling water

Instructions

  1. For the Crust:
  2. Preheat oven to 325°F.
  3. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups).
  4. Add melted butter, sugar, and salt; process until moistened.
  5. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  6. Place pan on rimmed baking sheet.
  7. For the Filling:
  8. Combine chocolate, vanilla, and butter in medium metal bowl.
  9. Place bowl in skillet of barely simmering water set over low heat.
  10. Stir just until chocolate and butter are melted and smooth.
  11. Remove bowl from water.
  12. Place fine strainer over bowl with melted chocolate.
  13. Keep skillet with water set over low heat.
  14. Whisk egg yolk in small metal bowl to blend.
  15. Gradually whisk in 1/4 cup boiling water.
  16. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes.
  17. Immediately pour egg mixture into strainer set over bowl of chocolate.
  18. Stir just until egg is incorporated into chocolate and mixture is smooth.
  19. Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled).
  20. Cover and chill overnight or up to 2 days.
  21. Before serving, let tart soften slightly at room temperature.
  22. Remove pan sides.
  23. Place tart on platter.
  24. Using pastry bag fitted with star tip, pipe gingered whipped cream rosettes around edge of tart.
  25. Makes 10 to 12 servings.
© Peabody

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Comments

  2. I know the feeling- I also never got around to getting cards out this year for the first time in *forever*.

    *heads head in shame*

    This recipe looks amazing, though, yes yes yes indeed.

    Reply

  6. oooo cute! that little dude looks like he tried to stop christmas, but was beat down. luckily, he landed on whip cream.
    …i wish i could land on whip cream, and then eat it.
    instead of xmas cards, i am in the process of sending out Japanese nengajou (year end/start postcards). If you decide to do those, you still have some time!
    Happy Holidays Peabody!
    take care~

    Reply

  7. I’m not sending Christmas cards either… maybe next year. I am, however, making a dessert to take to Christmas dinner and I’m awfully tempted to have it be this!

    Reply

  9. I don’t know… I felt like Scrooge for two weeks and now I’m wishing Christmas would just get here already! That might have something to do with being at my folks’ place already. LOL

    Love the gingersnap crust on the tart. It really does make it Christmas-y.

    Reply

  12. I have long been a slacker with all things Christmas. It’s not that I don’t enjoy the holiday itself, but as time has gone by, I have found myself less and less interested in the gifts and the cards, etc. I like the decorations, the baking, the festivities, and of course the family and friends, but have finally given into my innate laziness and blown off gifts (except for the kids and all they get are stockings and a few “big” gifts) and cards altogether (e-cards are so much easier and fun if you put a litle effort into it!–last year I made my own christmas ppt complete with family pictures from the year and synchronized music and fade-ins, etc. It was a blast!)

    Merry Christmas Peabody! And I have to say the tart looks yummy even though I’m up to my eyeballs in sweets right now! I have made a very similar one before that calls for Ancho chile powder in the chocolate mixture…yum!

    Reply

  15. It’s one of those years, isn’t it? Too much to do, not enough time.

    I hope you have a good time with your parents and I’m sure Santa won’t forget you. You must be on his nice list because look at all the nice treats you bring us on your blog!

    Merry Christmas!

    Reply

  18. I’m sending New Year’s cards, also. I have a friend planning on sending Valentine cards this year 🙂 Thanks for taking the time to post – I’ve really enjoyed all the holiday treats!

    Reply

  22. I’m with ya Peabody. My fat lazy butt is sitting here doing nothing while I know I still have TONS of Christmas baking to do. Tomorrow I will be running around like a nut case and cursing myself for being so lazy the last couple of days. Oh well I guess. Tis’ the season for running around like a crazy person…haha. BTW the tart looks fantastic. Very festive and the flavors sound amazing!

    Reply

  23. I am so not ready for Christmas this year. I promised my family I’d bake and have yet to go near the kitchen. I am definitely up for postponing this a little longer.

    Reply

  25. I barely got the cards out this year. I’d gladly take another six weeks in the year. Where do I sign up?

    Eh. Merry Christmas all the same!

    Reply

  26. This is such a beautiful pie. My son thought it looked good too. He is very smart for 9 years old. I did not send out cards this year either. Just could not bring myself to do it. Happy Holidays!

    Reply

  29. I haven’t sent Christmas cards for a couple of years now and I used to be so on top of it! I worked at Hallmark for 8 years. Oh well. I’ve only gotten a couple this year so I guess I don’t get cards unless I send them.

    Your tart looks great! Right now I am making the cashew thumbprints that you posted a couple of days ago. I kept eyeing it in the magazine but seeing your version made me have to try it!

    Reply

  36. i’m in love with your blog, the recipes and the photography are both amazing. i love how you give a twist to typical recipes and make them bigger, better, awesome…

    Reply

  38. Awesome tart Peabody! Hope you are having a blast with your parents. K just flew back to Seattle yesterday & we had lots of fun. Hope to connect with you in Feb…maybe we should come north?…or meet up with Lynn??

    Reply

  39. I am so far behind I am just reading Christmas posts now. Maybe we will do better next year!?! However your tart looks amazing….and I did eat lots of Christmas cookies, the ones I was up until 2 a.m. making.

    Reply

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