Yield: Yields one 9-1/2-inch tart.
Servings: eight to ten.
The chocolate filling is a variation on the ganache for the Chocolate-Raspberry Truffles. For the crust, you’ll need nothing fancier than a bag of store-bought gingersnaps.
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Make Ahead Tips
This tart can be made up to a day ahead.
The raspberry pure chocolate filling was delicious, but putting it in a gingersnap crust is a weird flavor combination. I would make this recipe again using a different crust. No one ate it at home or at work.
This is a very good recipe for a special occasion. The bonus is that iIt is easy to make. I found the raspberry puree that is added into the chocolate to be a little tart, so I mixed in a couple of teaspoons of raspberry syrup. It was just what the tart needed, and it enhanced the flavor of the ganache. I have made it several times, and it is always delicious.
I made this dessert for Christmas last year, and thought to review it because I'm making it again tonight for house guests! Everyone loved this dessert, and it's extremely easy to make. The berries make it festive.
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