Best 2 Raspberry Chocolate Ganache Tart Recipes

Indulge in a decadent symphony of flavors with our carefully curated collection of raspberry chocolate ganache tart recipes. This article will guide you through the art of creating this luscious dessert, from selecting the finest ingredients to mastering the techniques that result in a tantalizingly smooth ganache filling encased in a crisp, buttery tart crust. Whether you're a seasoned baker or just starting your culinary adventure, we have the perfect recipe to suit your skill level and preferences. Prepare to delight your taste buds and impress your loved ones with this irresistible treat.

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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 the best results, use high-quality chocolate. A semisweet or bittersweet chocolate with a cocoa content of at least 60% will give you a rich, flavorful ganache.
Make sure the cream is hot but not boiling when you add it to the chocolate. If the cream is too hot, it will seize the chocolate and make it grainy.
Stir the ganache constantly until it is smooth and shiny. This will help to prevent the chocolate from seizing.
If you are using a tart shell, make sure it is completely cooled before filling it with the ganache. Otherwise, the ganache will melt and make the tart shell soggy.
To decorate the tart, you can use fresh raspberries, chocolate shavings, or even edible flowers.

Conclusion:

This raspberry chocolate ganache tart is a delicious and decadent dessert that is perfect for any occasion. With its rich, creamy ganache and fresh raspberries, this tart is sure to be a hit. So next time you are looking for a special dessert, give this recipe a try.