Raspberry Chocolate Ganache Tart

Raspberry Chocolate Ganache Tart with YouTube Video

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I made my first live YouTube Video! Boy that was stressful! It’s a lot different doing the commentary live because you can’t go back and redo the step of the recipe if you mess up what you say… Of course, while I was filming was the one time I had trouble getting my tart to release from the bottom of the pan, so there’s a bit of a blooper in the video. Otherwise, I’m pretty happy with it and plan to make more in the future.

I chose to share a recipe for a Raspberry Chocolate Ganache Tart that I put together. It’s easy to make and with Valentine’s Day on the horizon, I thought it would be the perfect recipe to share. It’s decadent but the raspberry that I’ve added to it makes it not as rich to eat.

I used my favourite pat-in-the pan crust for the shell because it’s so easy and I think the buttery flavour contrasts well with the chocolate. I then put a layer of seedless raspberry jam that I mashed with some thawed frozen raspberry to add some tartness. To add even more raspberry flavour and balance the chocolate, I added some freeze-dried raspberry powder to the ganache. I love using this product because it’s a great way to add flavour without adding more moisture. It’s fantastic for buttercreams as well! It doesn’t taste fake because it’s actual raspberries that have been freeze-dried and then ground into a powder.

After glazing the tart, I decorated it with some fresh raspberries and some chocolate curls that I made using a recipe from Life Love and Sugar. The curls are really easy to make. All you do is melt some chocolate chips with some shortening, then spread the melted chocolate mixture over the bottom of a baking sheet. Once the chocolate hardens, you can use a bench scraper or spatula to scrape off some curls.

Here is the video and the recipe below:

Raspberry Chocolate Ganache Tart
Yields: 8 Servings Difficulty: Easy Prep Time: 2 Hr Cook Time: 1 Hr 5 Mins Total Time: 3 Hr 5 Mins
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The flavour of this silky chocolate tart is brightened up with a layer of raspberry jam over the crust and the addition of some freeze-dried raspberry powder to the chocolate ganache. It’s such a luscious, fresh take on the chocolate ganache tart and it’s easy to make!


0/20 Ingredients
Adjust Servings
    For the Crust
  • For the Filling
  • For the Glaze
  • To Decorate


0/19 Instructions
    For the Crust
  • Preheat oven to 325F/160C
  • In a medium bowl, stir together flour, sugar and salt. Pour the melted butter over the flour and mix to combine.
  • Press the mixture evenly over the bottom and sides of a 9-inch tart pan with a removable bottom to the thickness of your liking. I like to make it fairly thin to accommodate more filling.
  • Bake until golden brown, about 25-30 minutes. Let cool completely.
  • For the Filling
  • Preheat the oven to 250F/120 C
  • Using a fork, mash together the raspberries and raspberry jam in a small bowl. Spread evenly over the bottom of your baked tart shell. Put the tart in the freezer while you prepare the rest of the filling. This will help keep your layers distinct.
  • Place the chocolate in a large heat-proof bowl.
  • Bring the cream, raspberry powder and salt to a simmer in a small saucepan. Pour the cream mixture over the chocolate and let sit for 5 minutes.
  • Gently whisk the mixture together, being careful not to add any air to the chocolate, until well combined. Gently whisk in the butter until combined.
  • Pour the eggs through a fine-mesh strainer into the chocolate mixture. Gently whisk to combine.
  • Pour the chocolate mixture into the frozen tart shell and spread evenly with a spatula.
  • Bake until the top is set and little cracks are beginning to form on the surface, about 30-40 minutes. The filling will still be jiggly.
  • Let cool to room temperature then chill in the fridge for 3 hours or the freezer for 40 minutes until the filling is set.
  • Let sit at room temperature for at least 30 minutes before adding the glaze so that the tart is not too cold for adding the glaze.
  • For the Glaze
  • Place the chopped chocolate in a medium heat-proof bowl.
  • Bring the cream and corn syrup to a simmer in a small saucepan then pour over the chocolate. Let sit for 5 minutes.
  • After 5 minutes, whisk gently to combine then add the hot water and whisk again to combine.
  • Pour the glaze onto the centre of the tart, then spread over the top either with an offset spatula or for a smoother finish, spread by rotating the tart all around to spread the glaze. Let the glaze set at room temperature for 1 hour or 30 minutes in the fridge.
  • Just before serving, decorate with raspberries and chocolate curls if using.


  1. That does seem like a good idea for a pandemic Valentine’s Day. Looking at possible vegan egg substitutes, it seems like cornstarch will be the way to go. I’ll give it a shot.

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