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