2. In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well.
3. Press mixture onto bottom and up side of a 9-inch pie plate.
4. Bake crust in middle of oven 15 minutes and cool on rack.
Make filling:
5. Combine finely chocolate and heavy whipping cream in a saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat.
6. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in a bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
7. Bake chocolate tart for about 30 minutes. Transfer to rack. Cool.
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