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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
This tart can be made up to a day ahead.
My Daughter made a video of this recipe. It's really delicious.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?