Chocolate Ginger Tart

Here's a recipe for a delicious Chocolate Ginger Tart:

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1-2 tablespoons cold water

For the Chocolate Ginger Filling:

• 7 oz (about 200g) dark chocolate (70% cocoa), finely chopped
• 1/2 cup heavy cream
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon ground ginger
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

For the Crust:

1. In a food processor, combine the flour, cocoa powder, and sugar. Pulse to mix.
2. Add the cold, diced butter, and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough comes together. If needed, add an additional tablespoon of water.
4. Turn the dough out onto a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. Roll out the chilled dough on a floured surface into a circle to fit your tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and up the sides.
7. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes.
8. Remove the weights and parchment paper, and bake for an additional 5-7 minutes, or until the crust is set. Allow it to cool while you prepare the filling.

For the Chocolate Ginger Filling:

1. In a saucepan, combine the heavy cream, milk, butter, crystallized ginger, ground ginger, and sugar. Heat over medium heat until it's hot but not boiling, stirring to dissolve the sugar.
2. Place the finely chopped dark chocolate in a heatproof bowl.
3. Pour the hot cream mixture over the chocolate and let it sit for a minute. Stir until the chocolate is completely melted and the mixture is smooth.
4. In a separate bowl, whisk together the eggs and vanilla extract.
5. Gradually add the chocolate mixture to the eggs, whisking constantly.

Assembling the Tart:

1. Pour the chocolate ginger filling into the pre-baked tart shell.
2. Bake in the preheated oven for 20-25 minutes or until the filling is set but slightly jiggly in the center.
3. Let the tart cool to room temperature, then refrigerate for a couple of hours until it's chilled and set.
4. Garnish with additional crystallized ginger or whipped cream if desired.