Rich Chocolate Tart

Ingredients

• 15 ounces bittersweet chocolate chopped
• 6 tablespoons butter melted
• 1.5 cups gingersnaps ( 39 cookies)
• 1.8 cups heavy cream 
• 3 tablespoons powdered sugar 
• 1 teaspoon vanilla extract 
• 1 halves garnishes: whipped cream dried sweetened

Equipment

• food processor
• sauce pan
• oven
• wire rack
• blender
• tart form

Directions

1. Preheat oven to 35
2. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan.
3. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.
4. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
5. 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.
6. Pour mixture into cooled crust. Chill, uncovered, 3 hours.
7. Garnish, if desired.
8. *Semisweet chocolate may be substituted.