2 hrs 30 mins
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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- 40 ginger snaps (1 1/2 cups finely ground)
- 4 tablespoons unsalted butter, melted
- 1Position rack to middle of the oven and heat to 325.
- 2Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
- 3In 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.
- 4Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
- 5Meanwhile, 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.
- 6Put 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.
- 7Refrigerate ganache until fairly firm, about 1 hour.
- 8Arrange remaining berries on top of ganache, covering whole surface.
- 9Chill until completely firm, about 30 minutes.
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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
- Total Fat 27.1 g
- Saturated Fat 15.4 g
- Cholesterol 25.4 mg
- Sodium 259.2 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 8.9 g
- Sugars 9.6 g
- Protein 6.4 g