Recipe

Directions

Heat oven to 350°F.

In food processor, process gingersnaps to coarse crumbs. Add butter; process to fine crumbs. Press evenly into the bottom and sides of a 9-inch tart tin with a removable bottom or a 9-inch pie plate. Place on a baking sheet; bake 10 minutes. Cool. In heatproof bowl set over simmering water, melt the three 60% Cacao Bittersweet baking bars. In saucepan, heat half-and-half and sugar to a simmer. Remove from heat; whisk in chocolate, vanilla, cinnamon and ground ginger until smooth. Whisk in egg yolks; pour into cooled tart shell. Refrigerate at least 4 hours or overnight.

With electric mixer, whisk cream, sugar and vanilla to soft peaks. Fold in chopped ginger, if using. Top each slice of tart with a dollop of whipped cream.