Best 2 Chocolate Ganache And Raspberry Tart Recipes

Chocolate ganache and raspberry tart is a classic dessert that combines the rich, velvety texture of chocolate ganache with the sweet and tangy flavor of fresh raspberries. This decadent tart is perfect for any special occasion, and it's sure to impress your guests. The combination of chocolate and raspberry is a match made in heaven, and the tart crust adds a perfect flaky, buttery layer. Whether you're a seasoned baker or a beginner, this recipe will guide you through the process of making this delicious dessert, from creating the perfect chocolate ganache to arranging the raspberries on top. So gather your ingredients and get ready to indulge in a truly delightful treat.

Here are our top 2 tried and tested recipes!

CHOCOLATE GANACHE AND RASPBERRY TART

Chocolate Ganache and Raspberry Tart image

Provided by Anna Pump

Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makaes 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

Steps:

Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
Bake crust until golden, 25 minutes; cool.
Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

RASPBERRY AND WHITE CHOCOLATE GANACHE TART

Raspberry and White Chocolate Ganache Tart image

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 -

Provided by Chef mariajane

Categories Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/4 cup cocoa
2/3 cup icing sugar
1/2 cup butter, cut into chunks
1 egg yolk
2 tablespoons heavy cream
3 cups europe's best select raspberries, frozen
1 vanilla beans or 1 teaspoon pure vanilla extract
2/3 cup heavy cream
16 ounces white chocolate, chopped

Steps:

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.
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.
Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
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.
ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6

Tips:

For a richer ganache, use dark chocolate with a higher cocoa content (70% or higher).
To make the ganache ahead of time, prepare it and then refrigerate it for up to 3 days. When ready to use, bring it to room temperature and stir until smooth.
If the ganache is too thick, add a little bit of cream and stir until smooth.
To make the tart shell, use a tart pan with a removable bottom. This will make it easier to remove the tart from the pan after it has been baked.
If you don't have a tart pan, you can also use a 9-inch pie plate.
To prevent the tart shell from becoming soggy, pre-bake it for 15 minutes before adding the filling.
To make the raspberry coulis, use fresh raspberries for the best flavor.
If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.

Conclusion:

This chocolate ganache and raspberry tart is a delicious and elegant dessert that is perfect for any occasion. The rich chocolate ganache is perfectly complemented by the tart raspberries, and the flaky tart shell adds a touch of sophistication. This tart is sure to impress your guests, and it is also a great way to use up any leftover chocolate and raspberries.

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