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.
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.
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