date: 2020-07-23T09:20:47.303Z 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: Alexander Garrett ratingvalue: 4.9 reviewcount: 42863 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: 120 calories recipecuisine: American preptime: "PT40M" cooktime: "PT43M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, raspberry chocolate ganache tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious. 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! Raspberry Chocolate Ganache Tart is one of the most popular of recent trending foods in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Raspberry Chocolate Ganache Tart is something that I have loved my whole life. To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready Shortcrust dough 1. Take 115 g plain flour 1. Prepare 1 tbsp icing sugar 1. Get 1 tbsp cold water 1. Make ready 70 g butter, cold and diced 1. Make ready Pinch salt 1. Take Raspberry Jam 1. Take 100 g raspberry purée 1. Prepare 2 tbsp sugar 1. Prepare Juice of half lemon 1. Make ready Chocolate ganache 1. Make ready 100 g dark chocolate 1. Prepare 100 ml cream 1. Make ready 20 g butter 1. Take Decoration 1. Make ready Cocoa butter 1. Take Freeze dried Raspberry 1. Prepare 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 it up for this exceptional food raspberry chocolate ganache tart recipe. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!