Courses

Breakfast/Brunch

Starters

Soups

Salads

Sandwiches

Pizza/Pasta

Main Dishes

Side Dishes

Desserts

Condiments

Rubs/Marinades

 

Ethnic Dishes

Indian

Mexican/Latin

Asian

Italian

 

Beverages

Cocktails

Drinks for a Crowd

Non-alcoholic

Chocolate Raspberry Tart

Ingredients:

40 gingersnap wafers
¼ C. melted butter
3 ½ C. fresh raspberries
½ lb. semisweet choco, chopped
1 ¼ C. heavy cream
Pinch of salt

Method:

  1. Grind gingersnaps to powder & mix in melted butter. Press down into tart pan.
  2. Bake at 325 degrees for 15 min.
  3. Boil cream and pour over chocolate & 1 cup of raspberry pureed (passed through sieve). Cool crust.
  4. Pour ganache over cooled crust. Refrigerate for 1 hour until firm.
  5. Decorate w/ remaining raspberries. Cool until set.