Dessert: Rich Chocolate Tart

Ingredients

1 1/2 cups gingersnap crumbs (about 39 cookies)
6 tablespoons butter, melted
3 tablespoons powdered sugar
1 3/4 cups heavy cream
15 ounces bittersweet chocolate, chopped*
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, dried fig halves

Instructions

Preheat oven to 350 °. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.
Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.
Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.
*Semisweet chocolate may be substituted.

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