Chocolate Ganache and Raspberry Tart

"A flaky crust and a chocolate filling topped with a glistening tumble of raspberries. Bon Appetit, July 2008."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
13
Yields:
1 tart
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Using on/off turns, mix flour, butter and sugar in processor until coarse forms.
  • Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor, mix until moist clumps form.
  • Gather dough into ball, flatten into disk. Wrap in plastic. Chill 30 minutes.
  • Dough can be made 2 days ahead. Keep chilled.
  • Preheat oven to 375.
  • Butter 9 inch diameter tart pan with removable bottom.
  • Roll out dough on lightly floured work surface to 12 inch round. Fit dough into pan, trim overhang. Freeze 20 minutes.
  • Bake crust until golden, 25 minutes. Cool.
  • Meanwhile, bring cream just to boil in small saucepan. Remove from heat.
  • Add chocolate, stir until smooth.
  • Stir in liqueur and vanilla.
  • Cool ganache 15 minutes.
  • Transfer cooled crust to platter.
  • Spoon chocolate ganache into crust and smooth top.
  • Arrange raspberries atop chocolate.
  • Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries.
  • Can be made 8 hours ahead. Cover and let stand room temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes