This bourbon-ginger chocolate tart features a salty pretzel crust. Watch Feast TV host Cat Neville make this recipe from start to finish in our Sweets episode.
Bourbon-Ginger Chocolate Tart
- 1¼ cup finely ground salted pretzels
- ¼ cup brown sugar
- 1 Tbsp honey
- 6 Tbsp butter, melted
- 1¼ cups heavy cream
- 10 oz dark chocolate, chopped
- 2 large eggs
- 1 Tbsp bourbon
- 1 Tbsp ginger liqueur
- 2 Tbsp finely cut candied ginger
- Candied ginger and whipped cream or crème fraîche, for garnish
| Preparation | Preheat oven to 350°F. Stir pretzel crumbs together with the brown sugar and then add honey and butter, mixing until evenly incorporated. Press evenly into a tart pan. Bake until crisp, about 10 minutes. Remove to a wire rack and allow to cool.
Place chopped chocolate in a large bowl. Over medium-low heat, bring the cream just to a simmer, then pour over chocolate and allow to stand, untouched, 5 minutes and then stir until smooth. In a medium bowl, whisk together eggs, bourbon, ginger liqueur and candied ginger and then fold egg mixture into chocolate, mixing until there are no streaks of egg left to be seen. Pour into the tart shell and bake for 20 to 25 minutes until set. Pull the tart if it begins to crack as that indicates that it’s overbaked. You want the center to be a bit wobbly when you pull it from the oven, so keep an eye on it. Cool on a wire rack and serve with ginger and unsweetened whipped cream or crème fraîche.