Raspberry Chocolate Ganache Tart

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

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!

Ingredients

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

Instructions

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.

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