Dark Chocolate Tart With Gingersnap Crust Recipes

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CHOCOLATE RASPBERRY TART WITH GINGERSNAP CRUST



Chocolate Raspberry Tart With Gingersnap Crust image

From "Fine Cooking" magazine. Very good! Looks lovely. This calls for a tart pan, but works in a springform pan as well. Cooking time includes time needed for the ganache to chill.

Provided by Tarbean

Categories     Tarts

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

40 ginger snaps (1 1/2 cups finely ground)
4 tablespoons unsalted butter, melted
3 1/2 cups fresh raspberries
8 ounces semisweet chocolate, finely chopped or
8 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 pinch salt

Steps:

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

Nutrition Facts : Calories 392.2, Fat 27.1, SaturatedFat 15.4, Cholesterol 25.4, Sodium 259.2, Carbohydrate 42, Fiber 9, Sugar 9.6, Protein 6.5

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