Recipe

Chocolate Raspberry Tart With Gingersnap Crust Recipe

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Ingredients

Directions

Step #1 Position rack to middle of the oven & heat to 325.
Step #2 Oil sides & bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
Step #3 In food processor/blender, grind gingersnaps until they are the texture of sand.
Step #4 Transfer to a bowl, add melted butter, working it in by squishing with the hands.
Step #5 Press into sides & bottom of pan.
Step #6 Set in refrigerator for 20 mins until firm.
Step #7 Bake crust on baking sheet for 15 mins until fragrant--don't let it get too dark.
Step #8 Cool on rack.
Step #9 Meanwhile, pass 1 c berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 c puree.
Step #10 Discard contents in strainer.
Step #11 Put chocolate in medium bowl.
Step #12 Heat cream until just boiling.
Step #13 Pour hot cream over chocolate, whisk to mix.
Step #14 Stir in raspberry puree & salt.
Step #15 Pour ganache into cooked tart shell.
Step #16 Refrigerate ganache until fairly firm, about 1 hr.
Step #17 Arrange remaining berries on top of ganache, covering whole surface.
Step #18 Chill until completely firm, about 30 mins.
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