Berry Chocolate Ganache Tart
Berry-chocolate ganache tart
15 chocolate graham crackers
2 tablespoons sugar
2/3 cup butter, melted, regular or light, divided
1 egg white
12 oz semi-sweet chocolate morsels
2/3 cup fat free half & half
1 pint raspberries
Preheat oven to 350. In food processor or blender, pulse crackers and sugar. Combine crumbs, 3 tablespoons melted butter, and egg white. Press into sprayed 9” heart-shaped or other tart pan with removable bottom. (You can also use a pie plate, but it will be a bit harder to remove slices). Bake 10 minutes, cool. Combine morsels and rest of butter. Bring half & half to a boil and pour over chocolate. Let sit 1 minute then stir to smooth. Spread in tart. Top with berries. Can be done ahead. To serve, dust with powdered sugar. Serves 8-10.
©2006-2010 Rita Heikenfeld and AboutEating.com
