Chocolate-Raspberry Tart with a Gingersnap Crust

Chocolate-Raspberry Tart with a Gingersnap Crust
Photo by Scott Phillips


  • 4 Tbs. melted unsalted butter
  • 8 oz. semisweet or bittersweet chocolate, finely chopped
  • 3-½ cups fresh raspberries
  • 1-¼ cups heavy cream
  • Small pinch salt
  • Vegetable oil for the pan
  • About 40 gingersnap wafers (to yield 1-½ cups finely ground)

Position a rack in the middle of the oven and heat the oven to 325°F. Oil the sides and bottom of a 9-1/2-inch fluted tart pan with a removable bottom. In a food processor, grind the gingersnaps until they’re the texture of sand. Transfer to a bowl, add the melted butter, and work it in by squish...

View full recipe at Fine Cooking


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