Cameo - Dark Chocolate Tart with Gingersnap Crust

Back in and around Cumberland Regional High School, when we were all greasy, squawking, and too cool for school, Erin Danna quietly hummed as an artsy oomph of talent, quite literally a shimmer in a corn field. Her charcoal-and-chalk reproduction of Albrecht Durer's Hands I stands out in my mind as one of the most humbling, inspirational peer interactions I had from 1999-2003, wordless, touchless.

Now having fled to less pasture-y pastures, Erin shares her eye through photography - this much I knew after intermittent internet stalking (eh, socially acceptable stalking lite, you know) and a chance encounter one evening at Logan Square. However, much to my delight, I was recently surprised by her facebook status update touting a very chic-sounding, forthcoming holiday tart. I commented something to the effect of, "Ooh ooh gimme," and - trumpets, ticker tape, sequined exotic animals please - what we have for you lovelies is Sensuous Particular's first guest cameo (clearly featuring our first impressive camera work!), by the one and only Erin Danna:






Adapted from Bon Appétit, December 2007
Makes 10 servings

Ingredients
Crust:
• 8 ounces gingersnap cookies (about 32 cookies), coarsely broken
• 1/4 cup (1/2 stick) unsalted butter, melted
• Pinch of salt

Filling:
• 12 ounces bittersweet chocolate, finely chopped
• 1 cup heavy whipping cream
• 2 large egg yolks
• 1 large egg
• 1/4 cup sugar
• 1 tablespoon all purpose flour
• 1/8 teaspoon freshly ground black pepper
• Pinch of salt

Preparation
For crust: Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; processuntil moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling: Combine finely chopped bittersweet chocolate and heavy whipping creamin heavy medium saucepan. Whisk over low heat until chocolate ismelted and smooth. Remove saucepan from heat. Whisk egg yolks, egg,sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. If you'd like, top with chopped dried fruit, nuts, or crystallized ginger.

(Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.)

Thursday, December 31, 2009 | |

 

2 comments:

Madame Fromage said...

Mmmm, looks lovely. Bring in the sequined exotic animals indeed!

1/11/10, 6:32 AM  
Steven Philips said...

Yes - this has got to be really good. With all that cream and chocolate, how could it be bad. Looks like you're really into food. That's great!

2/21/10, 5:01 PM  

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