I am SO excited to share this chocolate ginger tart recipe with you! I've had the idea for this recipe in the back of my head for months now, waiting for the perfect chocolate to make it with from Grocer's Daughter and the perfect time of year to arrive. This recipe has Christmas written all over it. It's always hard when I think about a recipe for a long time, because my expectations get insanely high. 

Good news, friends - this recipe totally lives up to my insane expectations! 


I absolutely love my graham cracker crust (from this Key Lime Pie), so I altered it slightly to use gingersnaps and added some ground ginger to boost the spice. I filled the crust with a simple chocolate ganache using the best 70% chocolate from Grocer's Daughter and grass-fed heavy cream from Shetler's Dairy. I topped the tart with crispy fried strips of fresh ginger for the perfect finish. 

In a simple recipe like this one, high-quality ingredients make all the difference in the flavor of your final dish. It's definitely worth it to use the best ingredients you can get your hands on.  


Winter has arrived in northern Michigan, where some days it feels like we live in our own private snow globe. All that snow made last weekend the perfect time to cut a Christmas tree with our new pup! Atlas is an Aussiedoodle (the perfect combination of an Austrailian Shepherd and a Poodle!) who joined our family last week. You're sure to see plenty more of him soon and if you're as in love with him as I am, you can follow him on Instagram @atlasthepupperdoodle  (crazy dog owner, party of one).

I'm so happy to have brought my camera and my parents along for the adventure, resulting in some incredible family photos, like this one! It makes my heart so happy :) 


A rich and satisfying tart like this one is the perfect thing to cozy up to at the end of a good long adventure in the snow or while celebrating the holidays with your friends & family. 

And if some of those friends and family are gluten free - this definitely works with GF gingersnaps!


Even better than how incredible this tastes is how easy it is to make. While it looks and tastes like something you slaved over for hours, despite requiring very little hands-on time. All you could ever ask for in a holiday recipe - am I right?! 

We're all busy these days, so lets get to it. A few ore photos, then the recipe! 



Chocolate Ginger Tart

Gingersnap Crust

1 ¾ cup pulverized gingersnaps (I did this in my vitamix - you can also use a blender or put the cookies in a plastic bag and smash with a rolling pin). Measure the crumbled cookies, not the whole ones!

3 Tbsp sugar

1 tsp ground ginger

Pinch of salt

3.5oz unsalted butter, melted

  • Combine gingersnaps, sugar, ginger and salt in a medium mixing bowl and stir to evenly combine.
  • Drizzle melted butter over the gingersnap mixture and stir until the butter is evenly distributed and everything is moistened with butter.
  • Pour into a tart pan and evenly press it to cover the bottom of the pan and all the way up the sides. I like to use a small measuring cup to smooth it out and create clean sides.
  • Place the tart pan on a baking sheet and bake at 350 degrees for about 15 minutes, until it takes on a golden hue.
  • Let cool completely before filling, leaving it in the tart pan.

Chocolate Ganache Filling

12oz high-quality bittersweet chocolate - I used 70% discs from Grocer's Daughter

1 cup heavy cream

¼ cup unsalted butter

  • Weigh chocolate into a medium mixing bowl. If you’re using a bar, chop the chocolate into small pieces.
  • In a small saucepan, heat cream and butter over medium heat until the butter has melted and the cream is just about to simmer.
  • Pour cream mixture over chocolate and let sit for one minute.
  • Whisk together the cream and chocolate until the ganache is smooth and no pieces of chocolate remain.
  • Pour the filling into the cooled tart crust. Spread it evenly with a spatula then gently tap the tart pan on the counter to help smooth out the top.
  • Chill in refrigerator for at least 4 hours.

Crispy Ginger Topping

4in piece of fresh ginger

¾ cup vegetable oil

  • Prepare a space to place your cooked ginger by setting a few layers of paper towel over a plate or baking sheet.
  • Peel the ginger, then slice it into shoestring pieces as thin as you possibly can.
  • Combine ginger and oil in a small pan, and place over medium heat. Allow the oil to heat to a temperature where it is bubbling gently with the ginger. If the oil ever starts to smoke, turn it down.
  • Cook until the ginger starts to crisp up and turn a golden brown.
  • Strain into another container then place ginger on the paper towels to cool. Be sure to save the oil, it’ll have a nice gingery flavor!
  • Top tart with ginger after the filling has set.