date: 2020-07-18T03:35:15.028Z image: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg author: Tyler Hall ratingvalue: 4.7 reviewcount: 38765 recipeingredient: - " Shortcrust dough" - "115 g plain flour" - "1 tbsp icing sugar" - "1 tbsp cold water" - "70 g butter cold and diced" - "Pinch salt" - " Raspberry Jam" - "100 g raspberry pure" - "2 tbsp sugar" - " Juice of half lemon" - " Chocolate ganache" - "100 g dark chocolate" - "100 ml cream" - "20 g butter" - " Decoration" - " Cocoa butter" - " Freeze dried Raspberry" - " Chocolate pearls" recipeinstructions: - "For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins." - "Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius." - "Grate some cocoa butter in the hot tart base and let cool." - "For the raspberry purée, place all items in a saucepan and cook till slightly reduced. Let cool. Once cooled, dollop a small amount into the tart shells. Set aside to cool." - "To make the ganache, heat cream and butter and pour into the chocolate. Let still for 2 mins and stir well to melt the chocolate completely. Let cool slightly and fill the tarts with ganache." - "Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls." categories: - Recipe tags: - raspberry - chocolate - ganache katakunci: raspberry chocolate ganache nutrition: 185 calories recipecuisine: American preptime: "PT35M" cooktime: "PT52M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, raspberry chocolate ganache tart. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious. Raspberry Chocolate Ganache Tart is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Raspberry Chocolate Ganache Tart is something that I've loved my whole life. They're nice and they look wonderful. To get started with this recipe, we have to first prepare a few ingredients. You can cook raspberry chocolate ganache tart using 18 ingredients and 6 steps. Here is how you cook it. ##### The ingredients needed to make Raspberry Chocolate Ganache Tart: 1. Make ready Shortcrust dough 1. Take 115 g plain flour 1. Get 1 tbsp icing sugar 1. Make ready 1 tbsp cold water 1. Prepare 70 g butter, cold and diced 1. Prepare Pinch salt 1. Make ready Raspberry Jam 1. Get 100 g raspberry purée 1. Prepare 2 tbsp sugar 1. Prepare Juice of half lemon 1. Get Chocolate ganache 1. Get 100 g dark chocolate 1. Prepare 100 ml cream 1. Make ready 20 g butter 1. Prepare Decoration 1. Take Cocoa butter 1. Take Freeze dried Raspberry 1. Get Chocolate pearls ##### Instructions to make Raspberry Chocolate Ganache Tart: 1. For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins. 1. Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius. 1. Grate some cocoa butter in the hot tart base and let cool. 1. For the raspberry purée, place all items in a saucepan and cook till slightly reduced. Let cool. Once cooled, dollop a small amount into the tart shells. Set aside to cool. 1. To make the ganache, heat cream and butter and pour into the chocolate. Let still for 2 mins and stir well to melt the chocolate completely. Let cool slightly and fill the tarts with ganache. 1. Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls. So that's going to wrap it up for this exceptional food raspberry chocolate ganache tart recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!