Chocolate Raspberry Tart With Gingersnap Crust

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 40 ginger snaps (1 1/2 cups finely ground)
• 4 tablespoons unsalted butter, melted
• 3 1/2 cups fresh raspberries
• 8 ounces semisweet chocolate, finely chopped or
• 8 ounces bittersweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1 pinch salt

Recipe

• 1 position rack to middle of the oven and heat to 325.
• 2 oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
• 3 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.
• 4 bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. cool on rack.
• 5 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.
• 6 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.
• 7 refrigerate ganache until fairly firm, about 1 hour.
• 8 arrange remaining berries on top of ganache, covering whole surface.
• 9 chill until completely firm, about 30 minutes.