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    You are in: Home / Recipes / Raspberry and White Chocolate Ganache Tart Recipe
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    Raspberry and White Chocolate Ganache Tart

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    0 mins

    35 mins

    Chef mariajane's Note:

    Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -

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    Units: US | Metric




    1. 1
      CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
    2. 2
      Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
    3. 3
      Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
    4. 4
      FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
    5. 5
      ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

    Ratings & Reviews:


    Nutritional Facts for Raspberry and White Chocolate Ganache Tart

    Serving Size: 1 (113 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 416.3
    Calories from Fat 237
    Total Fat 26.4 g
    Saturated Fat 15.9 g
    Cholesterol 62.9 mg
    Sodium 95.6 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.6 g
    Sugars 30.2 g
    Protein 4.6 g

    The following items or measurements are not included:

    vanilla beans

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