Name: Dark Chocolate Tart with Gingersnap Crust
Yield: Makes 10 Servings
Ingredients: 8 ounces gingersnap cookies (about 32 cookies), coarsely broken; 1/4 cup (1/2 stick) unsalted butter, melted; Pinch of salt; 12 ounces bittersweet chocolate, finely chopped; 1 cup heavy whipping cream; 2 large egg yolks; 1 large egg; 1/4 cup sugar; 1 tablespoon all purpose flour; 1/8 teaspoon freshly ground black pepper; Pinch of salt; 2 tablespoons coarsely chopped crystallized ginger

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