Chocolate Raspberry Tart with Gingersnap Crust
A rich chocolate-raspberry ganache nestled in a crisp gingersnap crust, topped with fresh raspberries.
Ingredients
- 40 gingersnap wafers (to yield 1½ cups finely ground)
- 4 tablespoons unsalted butter (melted)
- 3 ½ cups fresh raspberries
- 8 ounces semisweet or bittersweet chocolate (finely chopped)
- 1 ¼ cups heavy cream
- 1 small pinch salt
- vegetable oil (for pan)
Instructions
- Position a rack in the middle of the oven and heat to 325°F.
- Oil the sides and bottom of a 9½-inch fluted tart pan with removable bottom.
- Grind gingersnaps in a food processor until the texture of sand. Transfer to a bowl and add melted butter. Mix together by hand and press into sides and bottom of the oiled pan.
- Set pan on a baking sheet and refrigerate 20 minutes to firm. Bake until fragrant, about 15 minutes. Cool on a rack.
- Meanwhile, pass 1 cup raspberries through a fine sieve to make about ½ cup purée. Set aside.
- Heat cream just until boiling and pour over chopped chocolate. Whisk to blend.
- Stir in raspberry purée and salt. Pour mixture (ganache) into cooled tart shell.
- Refrigerate until ganache is fairly firm, about 1 hour. Top with remaining raspberries and chill another 30 minutes before serving.
Notes
A ginger snap crust needs no rolling. Simply press it into the tart pan with the bottom of a measuring cup or a jar.
Tart can be made up to one day ahead. Adapted from Fine Cooking Issue 52.
