8 oz gingersnap cookies (about 32)
1/4 cup butter melted
12 oz bittersweet chocolate
1 C whipping cream
2 lg. egg yolks
1 large egg
1/4 C sugar
1 T flour
1/8 t. ground black pepper
Pinch of salt
2 T chopped crystallized ginger
CRUST Preheat oven to 325.
Grind gingersnap cookies in processor.
Add melted butter.
Press into a 9 inch tart pan with removable bottom.
Place pan on rimmed baking sheet.
FILLING Combine chocolate and cream in heavy saucepan. Whisk over low heat until chocolate is melted and smooth.
Remove saucepan from heat.
Whisk egg yolks, egg, sugar, flour, pepper, and salt in medium bowl to blend.
Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
Pour filling into crust.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes Transfer to rack. Sprinkle with crystallized ginger over top.
Cool tart in pan 20 minutes.
Remove tart pan sides and cool completely.
May be made 1 day ahead.