Let’s Talk About This Chocolate Tart

First things first, if you’re going to make this chocolate tart, don’t even think about doing it without great quality chocolate. Seriously, the filling is mainly 2 things, chocolate and cream. Don’t skimp on chocolate you wouldn’t want to indulge in.

I used a local Victoria chocolatier, RockCoast Confections. Their chocolate is incredible and they so graciously provided the bars for this recipe.

While we’re talking about RockCoast, I first discovered them when I picked up one of their protein bars at the market. I figured it would probably be good since it came from a real chocolate shop. I wasn’t wrong. They literally have the best protein bars I’ve ever tasted.

In addition to having a really great quality chocolate, I love to support local and help bring awareness to so many great brands here in Victoria.

Why this is the perfect dessert if you’re conscious about what you eat…

Anyways, I made this tart for my birthday dinner that just passed. I’ve been working hard to lose the baby weight, so I wanted a treat that I knew I would only need a tiny slice of. And honestly, a tiny slice is all you need.

The filling of this tart is incredibly rich and satisfying. We had 5 people here for dinner and only served 1/4 of the whole tart.

So here’s another reason I chose this chocolate tart. It freezes well! I sliced it up and popped it in the freezer, so if I’m ever craving some deep, rich, chocolate, I know where to go!

Without further ado,

DifficultyBeginner

chocolate fudge tart

Yields1 Serving

Crust
 2 cups Gingersnap crumbs (use a food processor to make crumbs)
 5 tbsp Melted butter
Filling
 12 oz Good quality chocolate ( I used 8 oz dark and 4 ox milk)
 1 ½ cups Heavy cream (35%)
 ½ tbsp Ground Espresso (not superfine as we're going to strain this)
 1 tbsp Cinnamon
 ½ tbsp Ginger
 1 tsp Cardamom
 1 tsp Nutmeg
 ½ tsp Clove
 Flaked Salt, for Garnish
 Fresh Honeycomb, for drizzle and Garnish

To make the crust...
1

Preheat your oven to 350F.

2

In a food processor, pulse your gingersnaps into crumbs.

3

Add melted butter and pulse until the butter is fully incorporated.

4

Press the crumbs firmly into a springform pan with a removeable bottom.

5

Bake for 10-15 minutes, until the crust is golden.

To make the filling...
6

In a double-boiler over medium heat, pour the heavy cream, espresso and spices. When the water is boiling, turn the stove down to low. We're going to infuse our cream with the flavors. Stir frequently to incorporate the flavours.

7

Meanwhile, place your chopped chocolate in a medium-sized, heat resistant bowl.

8

After 10 minutes has passed, strain the mixture through a fine sieve into your bowl of chocolate. The sieve will catch the espresso and spices, leaving a creamy filling behind.

9

Whisk the cream into the chopped chocolate until it's melted and you have a thick ganache.

10

Pour the filling into the crust.

11

Chill the tart for at least 2 hours, but overnight is better.

Before Serving...
12

Sprinkle the tart with flaked salt. (Make sure you don't do this until the filling is set or the salt will dissolve into the tart.)

13

If you can find fresh honeycomb (which is soooo worth it). Cut a few pieces for garnish. Drizzle the honey that pours out onto the top of the tart. The honeycomb is so pretty, it looks like gold jewels and the honey is the perfect balance to the rich spicy chocolate filling.

14

Slice, serve and eat!

Ingredients

Crust
 2 cups Gingersnap crumbs (use a food processor to make crumbs)
 5 tbsp Melted butter
Filling
 12 oz Good quality chocolate ( I used 8 oz dark and 4 ox milk)
 1 ½ cups Heavy cream (35%)
 ½ tbsp Ground Espresso (not superfine as we're going to strain this)
 1 tbsp Cinnamon
 ½ tbsp Ginger
 1 tsp Cardamom
 1 tsp Nutmeg
 ½ tsp Clove
 Flaked Salt, for Garnish
 Fresh Honeycomb, for drizzle and Garnish

Directions

To make the crust...
1

Preheat your oven to 350F.

2

In a food processor, pulse your gingersnaps into crumbs.

3

Add melted butter and pulse until the butter is fully incorporated.

4

Press the crumbs firmly into a springform pan with a removeable bottom.

5

Bake for 10-15 minutes, until the crust is golden.

To make the filling...
6

In a double-boiler over medium heat, pour the heavy cream, espresso and spices. When the water is boiling, turn the stove down to low. We're going to infuse our cream with the flavors. Stir frequently to incorporate the flavours.

7

Meanwhile, place your chopped chocolate in a medium-sized, heat resistant bowl.

8

After 10 minutes has passed, strain the mixture through a fine sieve into your bowl of chocolate. The sieve will catch the espresso and spices, leaving a creamy filling behind.

9

Whisk the cream into the chopped chocolate until it's melted and you have a thick ganache.

10

Pour the filling into the crust.

11

Chill the tart for at least 2 hours, but overnight is better.

Before Serving...
12

Sprinkle the tart with flaked salt. (Make sure you don't do this until the filling is set or the salt will dissolve into the tart.)

13

If you can find fresh honeycomb (which is soooo worth it). Cut a few pieces for garnish. Drizzle the honey that pours out onto the top of the tart. The honeycomb is so pretty, it looks like gold jewels and the honey is the perfect balance to the rich spicy chocolate filling.

14

Slice, serve and eat!

Fall-spiced Fudgey Chocolate Tart with a Gingersnap Crust
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