Chocolate Ganache and Raspberry Tart
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 tart
- Serves:
- 8
ingredients
- 354.88 ml unbleached all-purpose flour
- 147.89 ml butter, unsalted, chilled and cut into 1/2 inch cubes
- 44.37 ml powdered sugar
- 2 large egg yolks
- 14.79 ml fresh lemon juice
- 14.79 ml water, plus
- 7.39 ml water
- 118.29 ml heavy whipping cream
- 170.09 g bittersweet chocolate or 170.09 g semisweet chocolate, chopped
- 7.39 ml Kahlua, other coffee flavored liqueur or 7.39 ml strong coffee
- 4.92 ml vanilla extract
- 946.36 ml raspberries, fresh
- 44.37 ml raspberry jam, seedless
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.
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