What brand of ginger snaps should I use for the crust?

There isn't a specific one you need but using higher quality gingersnaps will definitely result in a more delicious crust. During recipe testing, I tried both Nabisco and Mi-Del ginger snaps and found that Mi-del brand had a stronger gingery flavor (which I like) so I stuck with that one.

Can I use milk chocolate instead of dark chocolate?

Technically yes you can use milk chocolate instead of dark chocolate but I wouldn't recommend it. You would have to adjust the amount of cream and butter so I can't guarantee the tart will set. Or that it won't be overly sweet.

What kind of gingerbread cookies did you use to top the tart?

I made them! You can too 😉 → Click here for my homemade gingerbread cookie recipe .

Gingerbread Chocolate Tart

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Author: Aberdeen
Total Time: 4 hours 40 minutes
Yield: 1 9 inch Tart 1x

Description

Looking for a dessert that says "wow" at your holiday party? Say hello to the gingerbread chocolate tart! This sweet treat is a match made in heaven, with a spicy gingersnap crust and a decadent, velvety chocolate ganache filling. And the best part? It's a cinch to whip up!

Ingredients

Units Scale

For the Crust

1 1/2 cups finely crushed ginger snaps
1/3 cup white sugar
1/4 teaspoon ground cinnamon
7 tablespoons unsalted butter, melted

For the Filling

12 ounces bittersweet chocolate, roughly chopped
4 tablespoons unsalted butter, room temperature and cut into cubes.
1 cup heavy whipping cream
1 tablespoon unsulphured molasses
1/4 teaspoon espresso powder
2 teaspoons ground ginger
1/8 teaspoon sea salt
Optional garnishes: gingerbread cookies, sanding sugars, sprinkles, candied ginger

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Instructions

Make The Crust

Preheat oven to 350˚F. Grease a 9-inch springform pan.
In a medium bowl, combine crushed gingersnaps, sugar, butter, and cinnamon together until thoroughly mixed.
Using a flat-bottomed surface, press the gingersnap mixture onto the bottom and halfway up the sides of the pan. Prick the bottom a few times with a fork.
Place the pan on a middle rack in the preheated oven and bake for 10 minutes. Remove and set aside to cool completely.

Make the Filling

When the crust is completely cooled, make the chocolate filling. In a microwave safe bowl, add chopped chocolate, butter cubes, ground ginger, espresso powder, and sea salt. Drizzle evenly with molasses and pour in heavy whipping cream.
Melt the mixture together in 15 second intervals in the microwave or over a double boiler. Whisk until smooth and shiny. Let cool until warm but not hot to the touch.

Assemble the Tart

Pour chocolate filling into the cooled gingerbread crust. Place in the refrigerator and let chill until the chocolate sets and hardens, at least 4 hours up to overnight.
Once chocolate is set, remove from fridge. Garnish as desired with gingerbread cookies, candied ginger pieces, sprinkles, and sanding sugar. Slice and enjoy!