Chocolate Ganache Tart with Raspberries

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Need a fancy dessert to WOW a special someone? Well don’t fret. Luckily, this recipe is just for you! The decadent and rich chocolate ganache is paired absolutely fabulously with the fresh raspberries. Dust it off with confectioners’ sugar and your are ready to go! Happy Eating~ πŸ™‚IMG_0831 IMG_0832 IMG_0833 IMG_0836 IMG_0837

Chocolate Ganache Tart with Raspberries

  • Servings: makes one 9 inch tart
  • Print

For the crust:

  • 1 cup all-purpose flour
  • ΒΌ cup Dutch-process cocoa powder
  • ΒΌ tsp. salt
  • ΒΌ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling:

  • 10 oz. bittersweet chocolate, finely chopped
  • 1 1/2 cup heavy cream

Directions:
To make the crust, combine the flour, cocoa powder, and salt in a small bowl. Whisk to blend. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be quite soft. Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour and up to 2 days.

Transfer the chilled dough to a well floured work surface. Roll the dough out about 1/4 inch thick and at least 2 inches bigger than your 9 inch circle tart pan. Carefully lay the rolled dough into the tart pan and trim away any excess. Prick all over the surface of the dough with the tines of a fork. Freeze the lined tart pan until the dough is firm, about 30 minutes.

Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely, about 30 minutes.

To make the filling, place the chopped chocolate in a medium bowl. Bring the cream just to a boil. Pour over the chocolate and let sit 1-2 minutes. Whisk the chocolate mixture together until a smooth ganache forms. Pour the ganache into the tart shell in an even layer. Arrange fresh raspberries on top of the ganache. Chill until well set, at least 1 hour and up to 8 hours. Slice and serve.

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