Chocolate Ganache And Raspberry Tart Recipes
CHOCOLATE GANACHE AND RASPBERRY TART
A flaky crust and a chocolate filling topped with a glistening tumble of raspberries. Bon Appetit, July 2008.
Provided by Cristina Barry
Categories Tarts
Time 1h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Using on/off turns, mix flour, butter and sugar in processor until coarse 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.
- Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375.
- 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.
- Can be made 8 hours ahead. Cover and let stand room temperature.
Nutrition Facts : Calories 347.4, Fat 21.7, SaturatedFat 13, Cholesterol 111, Sodium 113.7, Carbohydrate 34.5, Fiber 4.7, Sugar 9.9, Protein 4.3
CHOCOLATE GANACHE AND RASPBERRY TART
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
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.
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