42 gingersnap cookies, coarsely broken
1/3 cup salted butter, melted
1 10-oz bag, plus 1/4 cup, Nestle dark chocolate chips
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tbs all purpose flour
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
Pinch of salt
1/4 tsp cinnamon
For crust:Preheat oven to 325°F. Finely grind gingersnap cookies in processor. Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 11-inch-diameter tart pan with removable bottom.Use a measuring cup or glass to help press in the crust. Place pan on rimmed baking sheet.
Combine chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour,and spices in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 20 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.
Cut tart into thin wedges and serve. Delish!