Best 2 Raspberry Chocolate Ganache Tart Recipes

Indulge in a delightful culinary journey with our exquisite Raspberry Chocolate Ganache Tart, where layers of flavors and textures come together in perfect harmony. This delectable treat features a crisp and buttery shortbread crust, filled with a velvety smooth and rich chocolate ganache, topped with an array of plump and juicy raspberries. The tart's crust provides a sturdy base for the luscious chocolate filling, while the raspberries add a burst of tangy sweetness, creating a symphony of flavors in every bite. Whether you're a seasoned baker looking to impress your guests or a home cook seeking a special dessert for a special occasion, this Raspberry Chocolate Ganache Tart is guaranteed to leave a lasting impression.

Our comprehensive guide includes detailed recipes for the shortbread crust, chocolate ganache, and raspberry coulis, ensuring that you have all the necessary steps and ingredients to recreate this masterpiece in your own kitchen. With clear instructions and helpful tips, we'll guide you through the process of making the perfect shortbread crust, achieving the right consistency for the chocolate ganache, and assembling the tart with precision. Additionally, we've included a recipe for a luscious raspberry coulis, perfect for drizzling over the tart or serving alongside it, adding an extra layer of fruity delight.

Check out the recipes below so you can choose the best recipe for yourself!

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 for the ganache. This will make a big difference in the flavor and texture of the tart.
Make sure the ganache is completely cooled before pouring it onto the tart shell. Otherwise, it will be too runny and won't set properly.
If you don't have a kitchen torch, you can use a regular lighter to toast the meringue topping. Just be careful not to hold the lighter too close to the meringue, or you could burn it.
Serve the tart chilled. This will help the ganache to set and the flavors to meld together.

Conclusion:

This raspberry chocolate ganache tart is a delicious and elegant dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a special dessert, give this tart a try. You won't be disappointed!