Christmas Chocolate Tart

Now that Christmas is over, I'm believe I'll be heading in a tad bit healthier direction with my recipes...While my recipes wouldn't be described as "fatty" or unhealthy, I think I can step it up a bit in the nutrition department. That means: less carbohydrates, less white flour, and less refined sugar. It's a brave new world, and I'm jumping in! While this next recipe doesn't exactly jive with the whole paleo/green/crazyfit new me, it is simple, delicious, and you'll only want a sliver of this dark chocolate tart. Plus, my mother made it on Christmas, so it goes without saying that it'll be a hit.

If you look closely enough, you'll see Ben & Jerry's Greek Frozen Yogurt. If you think that Blueberry Graham Cracker Frozen Yogurt doesn't mix with chocolate tarts, you'd be wrong. 

Ingredients: 

crust- 
8oz. gingersnaps, finely crushed (Anna's brand is the best)
1/4 cup melted butter 

filling-
12oz. bittersweet or dark chocolate, chopped finely
1 cup whipping cream
1 egg and 2 yolks
1/2 cup sugar
1tsp.flour
pinch salt

Method:

Preheat oven to 325 degrees.   Crush the gingersnaps very finely, placing them in a plastic bag and rolling over them with a rolling pin does the trick. Next, add the melted butter and press crust mixture into greased tart pan, set aside. Combine chocolate and cream in saucepan and whisk on low heat until melted. Whisk egg yolks, egg, sugar, and flour in a separate bowl. Gradually whisk chocolate mix into egg mix and blend. Pour filling into crust. Bake 30 minutes until center is softly set. Allow to cool (if you can) and drizzle with some homemade caramel sauce (not diet friendly- but it's the holidays!!) I made this recipe here to go with my Christmas Eve Turtle Cheesecake. Now here's to good, healthy, resolutions and goals in 2013!