| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups plain vanilla shortbread cookies (about 6 ounces cookies)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 12 ounces good-quality bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon ground ginger
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- Flaky sea salt, for sprinkling
- Chopped crystallized ginger, for sprinkling
Instructions
- For the crust: Preheat the oven to 325 degrees F.
- Combine the cookies and sugar in a food processor and pulse to make fine (but not pasty) crumbs. Drizzle in the melted butter and pulse to combine. Press the crust into the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake on a baking sheet until the crust is set and just golden, about 12 minutes. Cool completely.
- For the filling: Combine the chocolate, cream, butter and dried ginger in a small saucepan and cook over low heat, stirring until the chocolate melts, about 5 minutes. Stir until very smooth. Pour into the cooled tart shell and refrigerate until set, at least 3 hours.
- For the salted caramel: Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Set the pan over medium-high heat and cook, stirring occasionally, until the sugar is a deep amber, 8 to 12 minutes. Carefully whisk in the cream until smooth. Remove from the heat and stir in the butter, vanilla, kosher salt and cayenne. Pour into a spouted glass measuring cup and let cool until thickened, 1 to 1 1/2 hours.
- When the caramel is cooled and the tart is set, drizzle the caramel over the tart so some of the chocolate is still exposed; save the rest for serving. Sprinkle the tart with flaky sea salt and chopped crystallized ginger. Cut into wedges. (If you make the tart ahead of time, use a warm knife or let sit at room temperature for a few minutes before slicing.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 755 |
| Total Fat | 51 g |
| Saturated Fat | 30 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 3 g |
| Sugar | 67 g |
| Protein | 4 g |
| Cholesterol | 103 mg |
| Sodium | 393 mg |
Reviews
It was horrible. The butter after putting in the refrigerator went to the top
If your ganache separates, chill it in a bowl stirring a few times to keep incorporated til chilled slightly…THEN put it in the pie shell. If it’s still warm even a little when you chill it in the pie shell it will more than likely separate.
I’m a very capable baker, but this didn’t turn out well. The butter added to the ganache ended up separating from the ganache and became a hardened layer on top of the tart after chilling. Not appetizing. It was super rich, too rich for my non-chocolate loving family. The caramel sauce was delish, though. There was plenty of it leftover to put in coffee or on fruit.