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4 from 2 reviews

  • Author: Kristin Rosenau
  • Yield: 10 -12 servings 1x



Gingersnap Crust

  • 8 ounces about 32 cookies or 230 grams gingersnap cookies, processed into crumbs
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons 57 grams butter, melted

Chocolate Filling

  • 3/4 cup 180 mL heavy cream
  • 3/4 cup 180 mL whole milk
  • 10 ounces 280 grams semisweet or dark chocolate, chopped
  • 1/4 cup 50 grams brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs (whisked)


  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a medium mixing bowl, mix together the gingersnap crumbs, cinnamon, and melted butter until evenly coated. Press mixture into a 9-inch tart pan. Bake for 8-10 minutes, or until fragrant. Remove from heat and keep oven on.
  3. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Remove from heat and stir in brown sugar, cinnamon, and salt. Slowly add whisked eggs and stir until smooth.
  4. Pour chocolate filling into baked gingersnap crust. Bake an additional 15-20 minutes, or until chocolate filling is set and does not move when the pan is lightly shaken. Cool to room temperature before cutting and serving. Lightly dust with cocoa powder, if desired.
  • Category: Dessert
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