date: 2020-10-04T10:14:26.062Z image: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e64c9e45868e776e/751x532cq70/raspberry-chocolate-ganache-tart-recipe-main-photo.jpg author: Sara Knight ratingvalue: 4.1 reviewcount: 44806 recipeingredient: - " Shortcrust dough" - "115 g plain flour" - "1 tbsp icing sugar" - "1 tbsp cold water" - "70 g butter cold and diced" - "Pinch salt" - " Raspberry Jam" - "100 g raspberry pure" - "2 tbsp sugar" - " Juice of half lemon" - " Chocolate ganache" - "100 g dark chocolate" - "100 ml cream" - "20 g butter" - " Decoration" - " Cocoa butter" - " Freeze dried Raspberry" - " Chocolate pearls" recipeinstructions: - "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." - "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." - "Grate some cocoa butter in the hot tart base and let cool." - "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." - "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." - "Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls." categories: - Recipe tags: - raspberry - chocolate - ganache katakunci: raspberry chocolate ganache nutrition: 138 calories recipecuisine: American preptime: "PT19M" cooktime: "PT34M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, raspberry chocolate ganache tart. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious. Raspberry Chocolate Ganache Tart is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Raspberry Chocolate Ganache Tart is something which I have loved my whole life. To begin with this recipe, we have to first prepare a few ingredients. You can have raspberry chocolate ganache tart using 18 ingredients and 6 steps. Here is how you cook that. ##### The ingredients needed to make Raspberry Chocolate Ganache Tart: 1. Prepare Shortcrust dough 1. Take 115 g plain flour 1. Get 1 tbsp icing sugar 1. Make ready 1 tbsp cold water 1. Make ready 70 g butter, cold and diced 1. Take Pinch salt 1. Get Raspberry Jam 1. Make ready 100 g raspberry purée 1. Prepare 2 tbsp sugar 1. Get Juice of half lemon 1. Take Chocolate ganache 1. Prepare 100 g dark chocolate 1. Prepare 100 ml cream 1. Prepare 20 g butter 1. Get Decoration 1. Take Cocoa butter 1. Prepare Freeze dried Raspberry 1. Prepare Chocolate pearls ##### Instructions to make Raspberry Chocolate Ganache Tart: 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. 1. 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. 1. Grate some cocoa butter in the hot tart base and let cool. 1. 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. 1. 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. 1. Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls. So that's going to wrap it up with this special food raspberry chocolate ganache tart recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!