date: 2020-12-05T21:25:29.657Z 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: Curtis Nelson ratingvalue: 4.4 reviewcount: 6451 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: 221 calories recipecuisine: American preptime: "PT27M" cooktime: "PT50M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, raspberry chocolate ganache tart. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Raspberry Chocolate Ganache Tart is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Raspberry Chocolate Ganache Tart is something which I have loved my whole life. A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent - and unexpectedly easy - dessert. If there's one thing that I miss about living in the Pacific Northwest - and there are. This Whipped Chocolate Ganache Raspberry Tart has an almond flour crust filled with creamy chocolate ganache topped with fresh raspberries! The recipe for this tart is on Delish.com! To get started with this recipe, we must first prepare a few ingredients. You can have raspberry chocolate ganache tart using 18 ingredients and 6 steps. Here is how you cook that. ##### The ingredients needed to make Raspberry Chocolate Ganache Tart: 1. Prepare Shortcrust dough 1. Get 115 g plain flour 1. Make ready 1 tbsp icing sugar 1. Make ready 1 tbsp cold water 1. Get 70 g butter, cold and diced 1. Get Pinch salt 1. Take Raspberry Jam 1. Prepare 100 g raspberry purée 1. Get 2 tbsp sugar 1. Make ready Juice of half lemon 1. Take Chocolate ganache 1. Take 100 g dark chocolate 1. Take 100 ml cream 1. Take 20 g butter 1. Take Decoration 1. Make ready Cocoa butter 1. Make ready Freeze dried Raspberry 1. Take Chocolate pearls Spread the raspberry preserves into the frozen tart crust and then pour the ganache over top. Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours. For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to. A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. ##### 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. For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to. A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. This Raspberry Chocolate Tart is a stunner, and is actually easy to make! Gluten Free Raspberry Chocolate Ganache Tart. Prep Time Create a delicious and elegant chocolate and raspberry tart with a naturally gluten-free crust made from ground pecans and brown sugar. So that is going to wrap this up for this exceptional food raspberry chocolate ganache tart recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!