Decadent Chocolate Tart

Sea Salt & Dark Chocolate Tart with Gingersnap Crust
Recipe adapted from Smitten Kitchen and Bon Appetit

Makes 10 servings

Crust:
32 small gingersnap cookies
1/4 cup (1/2 stick, 113g) salted butter, melted

Filling:
12 ounces (340 g) bittersweet chocolate discs
1 cup (226 g) heavy whipping cream
2 large egg yolks
1 large egg
1/4 (113g) cup sugar
1 (15g) tablespoon all purpose flour
Pinch of salt
Pinch of cinnamon

Flaky sea salt for topping (used vanilla grey salt) 

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor. Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Try using the bottom of a measuring cup to pack the crumbs in tightly.  Place pan on rimmed baking sheet.

For filling:
Combine chocolate and heavy whipping cream in a saucepan. Whisk over moderately low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, salt and cinnamon in medium bowl to blend. Very gradually whisk cooled 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.Gently sprinkle flake salt over top of the tart.  Cool tart in pan 20 minutes.  Gently remove tart pan sides and cool tart completely.  Cut tart into thin wedges for serving, or with some whipped cream for even more decadence.  Enjoy!