* For ease use high-quality bittersweet chocolate chips instead of blocks of chocolate - no need to cut anything.
* This tart can be difficult to cut - I recommend taking it out of the refrigerator at least 20 minutes before serving and using a large chef's knife.
* Tart can be made 4 days ahead and chilled in pan, covered.
* To make gluten-free/wheat-free use
MI-DEL Gluten-Free Ginger Snaps. Tastes just as good as the "with gluten" version.