This is a lovely holiday dessert that combines the flavors of the season.  The decadent chocolate filling is rich and slightly sweet and perfect with the gingersnap crust.  I was surprised that the crust required no baking prior to baking the tart.  I substituted brown sugar for the white sugar and added a teaspoon of vanilla, but otherwise stuck with the recipe.  You can omit the crystallized ginger, but I think it is the perfect garnish.  Be sure to serve with a dollop of  freshly, whipped cream.

Click here for the recipe from Bon Appetit.