Chocolate Ganache and Raspberry Tart Recipe

Name: Chocolate Ganache and Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unbleached all-purpose flour; 10 tablespoons butter, unsalted, chilled and cut into 1/2 inch cubes; 3 tablespoons powdered sugar; 2 large egg yolks; 1 tablespoon fresh lemon juice; 1 tablespoon water, plus; 1 ½ teaspoons water; ½ cup heavy whipping cream; 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped; 1 ½ teaspoons Kahlua, other coffee flavored liqueur or 1 ½ teaspoons strong coffee; 1 teaspoon vanilla extract; 4 cups raspberries, fresh; 3 tablespoons raspberry jam, seedless

Servings: persons

1 ½ cups unbleached all-purpose flour
10 tablespoons butter, unsalted, chilled and cut into 1/2 inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water, plus
1 ½ teaspoons water
½ cup heavy whipping cream
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 ½ teaspoons Kahlua, other coffee flavored liqueur or 1 ½ teaspoons strong coffee
1 teaspoon vanilla extract
4 cups raspberries, fresh
3 tablespoons raspberry jam, seedless

1
Using on/off turns, mix flour, butter and sugar in processor until coarse forms.
2
Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl.
3
Add to processor, mix until moist clumps form.
4
Gather dough into ball, flatten into disk.
5
Wrap in plastic.
6
Chill 30 minutes.
7
Dough can be made 2 days ahead.
8
Keep chilled.
9
Preheat oven to 375.
10
Butter 9 inch diameter tart pan with removable bottom.
11
Roll out dough on lightly floured work surface to 12 inch round.
12
Fit dough into pan, trim overhang.
13
Freeze 20 minutes.
14
Bake crust until golden, 25 minutes.
15
Cool.
16
Meanwhile, bring cream just to boil in small saucepan.
17
Remove from heat.
18
Add chocolate, stir until smooth.
19
Stir in liqueur and vanilla.
20
Cool ganache 15 minutes.
21
Transfer cooled crust to platter.
22
Spoon chocolate ganache into crust and smooth top.
23
Arrange raspberries atop chocolate.
24
Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth.
25
Brush warm glaze over berries.
26
Can be made 8 hours ahead.
27
Cover and let stand room temperature.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups unbleached all-purpose flour, 10 tablespoons butter, unsalted, chilled and cut into 1/2 inch cubes, 3 tablespoons powdered sugar, 2 large egg yolks, and more.

Yes, Chocolate Ganache and Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Ganache and Raspberry Tart

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