Chocolate Ganache Raspberry Tart
A rich, shortbread crust topped with silky chocolate ganache and fresh raspberries makes this Chocolate Ganache Raspberry Tart irresistible!
Equipment
- 10 inch tart pan with removable bottom
- Mixing Bowl
- saucepan
Ingredients
Tart Crust
- 1 1/2 sticks butter
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 1 tbsp orange juice
- 1 tsp pure vanilla extract
- 1 lightly beaten egg
Chocolate Ganache
- 3/4 cup heavy cream
- 3 tbsp butter
- 7 oz semi-sweet chocolate
- 1 oz unsweetened chocolate
- 1 tsp pure vanilla extract
Fresh Raspberries
- 8 oz fresh raspberries
Instructions
Tart Crust
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, powdered sugar and salt.
- Cube butter and add to dry ingredients. Using a pastry cutter or two forks, cut in butter until fine crumbs begin to form. Add orange juice, vanilla and a lightly beaten egg. Mix together until a soft dough forms. Pat dough into the tart pan. Work dough into the indentations of the pan. Dough may be sticky, so dust your hands with flour or powdered sugar.
- Use a fork to prick the dough about a 1/2 inch apart from one another to prevent puffing. Place the tart shell into the freezer for 10 minutes.
- Bake tart for 20 minutes or until the crust is golden. Cool crust completely.
Chocolate Ganache
- In a 2 quart saucepan, over medium heat bring heavy cream and butter to a boil, stirring occasionally.
- Remove pan from heat and add semi-sweet and unsweetened chocolate. Whisk together until melted and smooth. Add pure vanilla extract and whisk until combined.
- Pour chocolate ganache over cooled crust, spreading chocolate evenly over the tart.
- Top with fresh raspberries.
- Refrigerate until chilled and firm, about 1-2 hours.
- Remove from refrigerator. If tart is too hard to cut, let sit at room temperature for about 15-20 minutes before slicing.
- Enjoy!
- Cover and refrigerate leftovers for up to 3 days.
