Chocolate Raspberry Tart With Gingersnap Crust

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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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