Chocolate - Raspberry Tart with Gingersnap Crust
Ingredients
- 1 1/2 cups Gingersnaps finely ground in processor
- 4 tablespoons Melted Butter unsalted
- 3 1/2 cups fresh raspberries
- 8 ounce bittersweet chocolate finely chopped
- 1 1/4 cups Heavy cream
- pinch Salt
Instructions
- Position oven rack in the middle of oven and heat oven to 325 degrees. Oil bottom and sides of a fluted tart pan. In a food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, and work it in by squishing the mixture together with your hands. Press into sides and bottom of pan. Set pan on a baking sheet and refrigerate for 20 minutes to firm. Bake the tart crust on the baking sheet until fragrant, about 15 minutes. Checking and rotating to make sure crust in browned evenly. Set on rack to cool. Meanwhile crush 1/2 cup berries thru a fine strainer into a small bowl. You will have 1/2 cup of puree. Heat cream just until boiling, pour cream over chocolate. Whisk to blend. Stir in raspberry puree and salt. Pour chocolate into tart pan. Refrigerate for 1 hour. Arrange raspberries on chocolate tart. Chill for 30 minutes. Then serve
