Chocolate gingersnap tart

Thanksgiving this year presented a challenge, in that not only did I overextend myself for my parents' holiday, but my boyfriend was going to spend the holiday with his parents instead and was wondering if I could whip something up for him to contribute to the holiday table. It had to be something sort of holiday-ish, fancy enough for a holiday dinner, but it also had to be something that would keep in the fridge for a couple of days, 'cause I was already booked up in the days before Thanksgiving with making pies for my parents' dinner.

And then, I came across this recipe. It's holiday-ish, in that it has a gingersnap crust and ginger is a good fall/winter holiday flavor, and everybody loves deep, rich chocolate. Plus, tarts always look fancy, even if they're simple, and this one's pretty easy to put together. And it kept just fine in the fridge for a few days, too. The only thing I didn't like about this was how the crust came out, 'cause this is another of the umpteen recipes that calls for a food processor, and I don't have one, so I couldn't get the crumbs as small as I'd have liked.

I'd advise you to keep the slices tiny when serving this. The filling is like a truffle, super-rich, so you probably won't want a whole lot of it.

Chocolate Gingersnap Tart
From Smitten Kitchen

8 oz gingersnap cookies (about 32 cookies), pounded (or food-processed) into crumbs
1/4 c butter, melted
Pinch of salt
12 oz bittersweet chocolate, chopped (60% cacao; use chips if you can find them)
1 c heavy cream
2 egg yolks
1 egg
1/4 c sugar
1 tbsp flour
1/8 tsp pepper
Pinch of salt
1/4 tsp cinnamon

1. Pound or process the cookies into crumbs. Add the butter and salt and mix until moistened. Press into the bottom and sides of a tart pan with removable sides. Place pan on a baking sheet.
2. Whisk together the eggs, sugar, flour, pepper, salt and cinnamon in a medium bowl.
3. In another bowl, cook the chocolate and cream together in the microwave until just melted, then whisk together to combine.
4. Slowly whisk the chocolate into the egg mixture. Pour mixture into crust.
5. Bake at 325 degrees for about 30 minutes, until the edges puff and the center is set. Cool on rack 20 minutes, then remove sides of pan and cool completely before cutting.