We're gonna do a super simple and elegant chocolate tart with a gingersnap crust.

I'm gonna add a little white chocolate spider of design thing in the middle because it's almost Halloween, and it's gonna look so cute.

And your guests are gonna be like, Oh, my God, I can't believe that you made this and you're gonna be like, Hey, I'm not that bad of a cook.

Come on.

Okay, I'm gonna use a springform pan for this, A springform hand as one like this even used for cheesecake.

It's got a removable bottom, and then it goes together.

Slide this in.

There's, like, a little notch around the edge that it slips into, and then to tighten it.

You just close it like that, and then when you open it, you just pop it open your heart falls right out onto the floor.

Just kidding.

Now be horrible.

Um, I've got some gingersnap crumbs here.

You could do it by hand and like a Ziploc bag and just beat the hell of it.

But I used a food processor because the finer your crimes these air almost well.

It's like cornmeal, I guess.

Or polenta.

Um, the finer your crumbs are, the easier it's gonna be to cut the crust later.

And I've got a little bit of sugar and flour, but I'm adding in there.

Good.

That'll next up.

And then I'm just adding some melted butter.

Get that stir around.

If you wanted to use a plane like graham cracker crust that you could, I mean, you could buy those already made at the store.

You could totally do that.

But the ginger snaps because there's so many spices in them and stuff, then we're gonna flavor are filling with coffee and cardamom.

So it really compliments that nicely.

Okay, So you want something?

It's going to kind of stick together, so I kind of wanna add a little bit of water, See how, like when I squeeze a bit between my fingers, it's not really sticking together.

Someone add maybe like a tablespoon of water.

Yeah, that's better.

So see?

It's like it actually sticks.

Anyway, I already told you that.

Okay, I'm gonna dump it in here to my springform.

You don't need to grease the pan or anything.

Blue.

Okay, then you can kind of use the glass to go and, like, push it up.

You can see I'm doing that to get it up on the sides.

That's a little bit easier than trying to use your hands.

Gets a little bit more even.

Like twisting the glass like that rather than pressing and lifting up.

Because when you lift up, it might actually pull the crust away from the pan.

So Okay, that looks pretty pretty even.

You know, just about half an inch up.

All right, I'm gonna put this in the oven at 3 54 about 12 minutes, and meanwhile, we'll start working on our chocolate filling.

Okay, so I've got some heavy cream in here.

You want to make sure you use heavy whipping cream and this is a cardamom pod.

They actually are much brighter green when you buy them.

But these have been in my pantry for, like, 1000 years, so they're kind of faded, but they still taste great.

That's the beauty of buying whole spices.

Anyway, what you do with these is you crack open this little shell here, and then these little seeds pop out and usually they're black.

Sometimes they're sort of paler like these, but, um, if you never had cardamom, it's kind of reminds me of, like a combination of black pepper and ginger.

If you ever had a chai tea than that, this is one of the main flavoring ingredients in that, and so maybe that would help.

You kind of imagine it a little bit.

I've got about 1/2 a teaspoon of these seeds here, so just gonna crush them lightly with my little pistol.

And you can also buy ground cardamom already ground which, um, you could you could use that to if that's easier for you, or you could use some black pepper or something instead.

If you don't wanna mess around or you could get a vanilla bean and scrape out the seeds and put that in here.

If you are worried that you're gonna buy cardamom and then never use it again, Cool.

Smells like an Indian tea shop in here.

All right, so we're gonna drop that in, and then I'm gonna add a little bit of ground coffee, and I just use eye by a French roast.

Whatever.

Instant coffee would probably even work a little bit of that and we're gonna heat this up on medium heat.

We're gonna stir it with a whisk just until it starts to steam.

And you you might see some little bubbles start to come up around the edges.

Shouldn't take more than about five minutes.

All right, so our cream is steaming.

We got a steaming pot of cream.

I'm using a dark, bittersweet 60% took.

How so?

This is not a terribly sweet dessert, which I really appreciate that about it.

And I just whacked the wrapped bars on the countertop a few times to break him up.

So you don't have to get out of cutting board and do all that crap.

You could just smash it.

So there's four ounces, four ounces, So there's gonna whisk this and I've turned my heat off.

Just gonna whisk this until the chocolate is fully melted.

And we have like, a super rich, beautiful hot chocolate looking thing going on here.

Beautiful.

So it's nice and rich, chocolatey like that Chocolate River, Willy Wonka's factory.

We're gonna drop in a couple tablespoons of butter.

Never said this was a low fat dessert butter and stir that around until it is melted also.

Okay, beautiful.

So said that over here.

I've got my baked crust here, and this is still warm.

It's fine.

I just pulled out of the oven a couple minutes ago, and we're just gonna pour our hot, chocolatey mixture into our crust.

So you could totally just put it in the fridge like this and just have a plain old chocolate tart.

But I've got some melted white chocolate.

I'll show you how to do it.

The little spider webs world.

Okay, so for a white chocolate, I just got announce of white chocolate here, plus a tablespoon of the heavy cream that we had left over and microwaved it for about 30 seconds and then just stirred around until you get a smooth mixture and it turns kind of awkward shade of yellow, but it turns white once it cools off magic.

Okay, so then it was totally does not have to be perfect.

We're just gonna pour, so it helps if you have something with kind of a little spout or something like this, we're just gonna pour a little spiral out.

And I don't know, I like to start at the middle, but it probably doesn't really matter.

Beautiful.

Actually, it's horrible, but it's gonna look great.

So then just draw like spokes coming out from the center.

And then these can also serve, you know, as cutting lines later on.

If you want, you could make more than eight, and that's it.

You got a cute little spider Web design there, and I'm just gonna put this in the fridge and probably take about three hours to solidify, and I'll show you what it looks like.

Then it's all cooled off and ready to cut.

And the great thing about this desert to is you can keep it in the fridge for 45 days with, You know, no one would ever know that you didn't make it yesterday.

So, you know, holiday planning stuff.

You can do this ahead of time.

I would like to just take it up and eat it like pizza.

So there's a beautiful, elegant chocolate tart that's super super simple.

If you like this recipe, you might also like my key lime pie video, also super easy and also a fruit tart, which is just a beautiful dessert.

I think so.

Thank you for watching.

Please remember to subscribe and check out highly cooking dot com for control recipes.

Let's give this sucker or just so what?

So rich.

It could really make, like 16 servings out of that.

No problem.

Well, there you go.

I hope you like this.

Okay.

Thank you so much for watching.

And I will see you guys next time.

Bye bye.