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    You are in: Home / Recipes / Chocolate Raspberry Tart With Gingersnap Crust Recipe
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    Chocolate Raspberry Tart With Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Tarbean's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 40 ginger snaps (1 1/2 cups finely ground)
    • 4 tablespoons unsalted butter, melted

    Filling

    Directions:

    1. 1
      Position rack to middle of the oven and heat to 325.
    2. 2
      Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
    3. 3
      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.
    4. 4
      Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Refrigerate ganache until fairly firm, about 1 hour.
    8. 8
      Arrange remaining berries on top of ganache, covering whole surface.
    9. 9
      Chill until completely firm, about 30 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Raspberry Tart With Gingersnap Crust

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 392.1
     
    Calories from Fat 244
    62%
    Total Fat 27.1 g
    41%
    Saturated Fat 15.4 g
    77%
    Cholesterol 25.4 mg
    8%
    Sodium 259.2 mg
    10%
    Total Carbohydrate 42.0 g
    14%
    Dietary Fiber 8.9 g
    35%
    Sugars 9.6 g
    38%
    Protein 6.4 g
    12%

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