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Raspberry Chocolate Ganache Tart A decadent tart with a shortbread cookie crust, filled with rich chocolate ganache and topped with fresh raspberries. 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.

You can have Raspberry Chocolate Ganache Tart using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Raspberry Chocolate Ganache Tart

  1. It's Shortcrust dough.
  2. You need 115 g plain flour.
  3. You need 1 tbsp icing sugar.
  4. Prepare 1 tbsp cold water.
  5. It's 70 g butter, cold and diced.
  6. You need Pinch salt.
  7. Prepare Raspberry Jam.
  8. Prepare 100 g raspberry purée.
  9. It's 2 tbsp sugar.
  10. You need Juice of half lemon.
  11. Prepare Chocolate ganache.
  12. You need 100 g dark chocolate.
  13. You need 100 ml cream.
  14. It's 20 g butter.
  15. Prepare Decoration.
  16. It's Cocoa butter.
  17. It's Freeze dried Raspberry.
  18. You need Chocolate pearls.

Chocolate raspberry tart is so simple to make. Crust is made from pecans, oats, dates and pumpkin seeds. Simple, pure and unadulterated since it is not much more than pure chocolate ganache poured into a tart shell! But this time I have a wonderful (and healthful) crust made from pumpkin.

Raspberry Chocolate Ganache Tart step by step

  1. 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..
  2. 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..
  3. Grate some cocoa butter in the hot tart base and let cool..
  4. 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..
  5. 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..
  6. Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls..

Raspberry Chocolate Ganache Tart - Spoon chocolate ganache into crust and smooth top. Here is a beautiful and delicious tart made with a luscious rich chocolate ganache and fresh raspberries with a pâte sablée for the crust. A delicious (and easy!) raspberry chocolate ganache tart with a chocolate graham crust, creamy dark chocolate filling, and fresh raspberry topping. Raspberries have been known for their healing properties for centuries and this tart therefore deserves its name "Antica". Pour hot chocolate ganache into cooled crust; spread evenly. Read Also Recipes