Position rack to middle of the oven and heat to 325.
Oil sides and bottom of 9 1/2 fluted tart pan with removeable bottom with vegetable oil.
In food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, working it in by squishing with the hands. Press into sides and bottom of pan. Set in refrigerator for 20 minutes until firm.
Bake crust on baking sheet for 15 minutes until fragrant-don't let it get too dark. Cool on rack.
Meanwhile, pass 1 cup berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 cup puree. Discard contents in strainer.
Put chocolate in medium bowl. Heat cream until just boiling. Pour hot cream over chocolate, whisk to blend. Stir in raspberry puree and salt. Pour ganache into cooked tart shell.
Refrigerate ganache until fairly firm, about 1 hour.
Arrange remaining berries on top of ganache, covering whole surface.
Chill until completely firm, about 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	412.69 Kcal (1728 kJ)
Calories from fat	196.28 Kcal
		% Daily Value*
Total Fat	21.81g	34%
Cholesterol	20.18mg	7%
Sodium	124.44mg	5%
Potassium	151.4mg	3%
Total Carbs	58.5g	19%
Sugars	38.37g	153%
Dietary Fiber	6.01g	24%
Protein	3.32g	7%
Vitamin C	11.2mg	19%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	36.8mg	4%

Amount Per 100 g
Calories	311.22 Kcal (1303 kJ)
Calories from fat	148.02 Kcal
		% Daily Value*
Total Fat	16.45g	34%
Cholesterol	15.22mg	7%
Sodium	93.84mg	5%
Potassium	114.18mg	3%
Total Carbs	44.11g	19%
Sugars	28.94g	153%
Dietary Fiber	4.53g	24%
Protein	2.5g	7%
Vitamin C	8.5mg	19%
Iron	1mg	7%
Calcium	27.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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