Best 2 Chocolate Ganache And Raspberry Tart Recipes

Indulge in a symphony of flavors with our exquisite Chocolate Ganache and Raspberry Tart, a true masterpiece that combines the richness of chocolate with the vibrant tang of raspberries. This delectable delight features a crisp and buttery tart shell, filled with a luscious chocolate ganache that boasts a velvety texture and intense cocoa flavor. Nestled atop the ganache is a vibrant layer of fresh raspberries, adding a refreshing burst of sweetness and a pop of color. This heavenly tart is not only a feast for the palate but also a visual masterpiece, making it the perfect centerpiece for any special occasion.

In this comprehensive guide, we'll take you through the art of crafting this extraordinary dessert, with step-by-step instructions and helpful tips to ensure success. From preparing the buttery tart shell to creating the luscious chocolate ganache, and finally assembling and decorating the tart with fresh raspberries, we'll guide you through each step of this culinary adventure. Embark on this delightful journey and prepare to impress your loved ones with a dessert that will leave them craving for more.

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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:

Use high-quality chocolate. The quality of your chocolate will greatly impact the taste of your ganache. Look for a chocolate with a high cocoa content (at least 70%) and a smooth, velvety texture.
Use cold cream. Cold cream will help to create a thick, glossy ganache. Make sure to bring the cream to a simmer before pouring it over the chocolate.
Stir the ganache constantly. Stirring the ganache constantly will help to prevent it from curdling. Stir until the ganache is smooth and shiny.
Let the ganache cool completely. The ganache needs to cool completely before you can use it. This will allow it to thicken and set.
Garnish with fresh raspberries. Fresh raspberries add a beautiful pop of color and flavor to the tart. You can also use other fresh berries, such as strawberries or blueberries.

Conclusion:

This chocolate ganache and raspberry tart is a delicious and elegant dessert that is perfect for any occasion. The rich, chocolatey ganache pairs perfectly with the tart, sweet raspberries. This tart is sure to impress your guests and is a great way to end a meal.