Raspberry Chocolate Ganache Tart. A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent - and unexpectedly easy - dessert. If there's one thing that I miss about living in the Pacific Northwest - and there are. This Whipped Chocolate Ganache Raspberry Tart has an almond flour crust filled with creamy chocolate ganache topped with fresh raspberries!

It lends itself perfectly for the preparation of fruity ganaches - here, for instance, flavoured with raspberry - which make for a lovely chocolate tart filling. A decadent tart with a shortbread cookie crust, filled with rich chocolate ganache and topped with fresh raspberries. Spoon chocolate ganache into crust and smooth top. You can have Raspberry Chocolate Ganache Tart using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Raspberry Chocolate Ganache Tart

It's of Shortcrust dough.
You need 115 g of plain flour.
Prepare 1 tbsp of icing sugar.
It's 1 tbsp of cold water.
It's 70 g of butter, cold and diced.
Prepare Pinch of salt.
Prepare of Raspberry Jam.
It's 100 g of raspberry purée.
You need 2 tbsp of sugar.
You need of Juice of half lemon.
It's of Chocolate ganache.
You need 100 g of dark chocolate.
It's 100 ml of cream.
You need 20 g of butter.
It's of Decoration.
Prepare of Cocoa butter.
It's of Freeze dried Raspberry.
You need of Chocolate pearls.

Spread the raspberry preserves into the frozen tart crust and then pour the ganache over top. Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours. For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to. A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries.

Raspberry Chocolate Ganache Tart step by step

For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins..
Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius..
Grate some cocoa butter in the hot tart base and let cool..
For the raspberry purée, place all items in a saucepan and cook till slightly reduced. Let cool. Once cooled, dollop a small amount into the tart shells. Set aside to cool..
To make the ganache, heat cream and butter and pour into the chocolate. Let still for 2 mins and stir well to melt the chocolate completely. Let cool slightly and fill the tarts with ganache..
Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls..

This Raspberry Chocolate Tart is a stunner, and is actually easy to make! Gluten Free Raspberry Chocolate Ganache Tart. Prep Time Create a delicious and elegant chocolate and raspberry tart with a naturally gluten-free crust made from ground pecans and brown sugar. That time I crossed my raw raspberry cake with my chocolate ganache pie. It was so good find both recipes on my blog.