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.
Make Ahead Tips
This tart can be made up to a day ahead.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this awesome recipe when issue 52 first came out. I wanted to post a picture here but not allowed? Guess I will have to make this wonderful tart again to refresh my memory!!
My Daughter made a video of this recipe. It's really delicious.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.