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Raspberry Chocolate Tart with Gingersnap Crust
vegetable oil for the pan
about 40 gingersnap wafers to make 1 1/2 cups finely ground
1/4 cup melted unsalted butter
3 1/2 cups fresh raspberries
1/2 pound semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
small pinch salt
Position a rack in middle of oven and heat to 325 degrees. Oil sides and bottom of a 9 1/2 inch fluted tart pan with a removable bottom. In food processor, grind gingersnaps until they're 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 the sides and bottom of the oiled tart pan. Set the pan on a baking sheet and refrigerate for 20 minutes to firm.
Bake tart crust on baking sheet until fragrant, about 15 minutes, checking and rotating if needed to make sure the crust doesn't get too dark. Set on a rack to cool.
Meanwhile, pass 1 cup of the berries through a foodmill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup puree. Set it aside and discard the contents of the sieve.
Put chopped chocolate in medium bowl. Heat the cream just until boiling. Pour hot cream over chopped chocolate, whisk to blend, creating a ganache. Stir in raspberry puree and the salt.
Pour ganache into cooled tart shell. Refrigerate until ganache is fairly firm, about 1 hour, arrange remaining raspberries on top of the ganache. They should completely cover the surface.
Chill until ganache is completely firm, about 30 minutes and serve. It's easy to make this simple tart look stunning because the ganache is chilled slightly so the raspberries don't sink into the chocolate layer as you arrange them. An added bonus for entertaining, you can make the tart up to a day ahead.
Serves 8 to 10.
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Raspberry Chocolate Tart with Gingersnap Crust
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Category: Recipes
Prep Time: Cook Time: Total Time:
Raspberry Chocolate Tart with Gingersnap Crust
vegetable oil for the pan
about 40 gingersnap wafers to make 1 1/2 cups finely ground
1/4 cup melted unsalted butter
3 1/2 cups fresh raspberries
1/2 pound semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
small pinch salt
Position a rack in middle of oven and heat to 325 degrees. Oil sides and bottom of a 9 1/2 inch fluted tart pan with a removable bottom. In food processor, grind gingersnaps until they're 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 the sides and bottom of the oiled tart pan. Set the pan on a baking sheet and refrigerate for 20 minutes to firm.
Bake tart crust on baking sheet until fragrant, about 15 minutes, checking and rotating if needed to make sure the crust doesn't get too dark. Set on a rack to cool.
Meanwhile, pass 1 cup of the berries through a foodmill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup puree. Set it aside and discard the contents of the sieve.
Put chopped chocolate in medium bowl. Heat the cream just until boiling. Pour hot cream over chopped chocolate, whisk to blend, creating a ganache. Stir in raspberry puree and the salt.
Pour ganache into cooled tart shell. Refrigerate until ganache is fairly firm, about 1 hour, arrange remaining raspberries on top of the ganache. They should completely cover the surface.
Chill until ganache is completely firm, about 30 minutes and serve. It's easy to make this simple tart look stunning because the ganache is chilled slightly so the raspberries don't sink into the chocolate layer as you arrange them. An added bonus for entertaining, you can make the tart up to a day ahead.
Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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