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?