Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, raspberry chocolate ganache tart. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Spoon chocolate ganache into crust and smooth top. To make ganache, in large microwavable measuring cup, mix chocolate and cream. A smooth, rich chocolate ganache poured into a chocolate Oreo cookie crust and then topped with lots of fresh red raspberries makes for a deceptively easy and decadent dessert in this Raspberry Chocolate Tart that's perfect for Valentine's Day or any special occasion! Decorate the top of the tart with fresh raspberries and broken chocolate triangles.

Raspberry Chocolate Ganache Tart is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Raspberry Chocolate Ganache Tart is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry chocolate ganache tart using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Raspberry Chocolate Ganache Tart:

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

To serve, remove tart from pan and scatter raspberries on top. Pour hot chocolate ganache into cooled crust; spread evenly. If tart has been refrigerated more. Raspberry chocolate ganache tart; Raspberry chocolate ganache tart.

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.
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.

If tart has been refrigerated more. Raspberry chocolate ganache tart; Raspberry chocolate ganache tart. Callebaut's Single Origin Sao Thomé is a powerful, intense dark chocolate with an overwhelming cocoa body and fruity notes. It lends itself perfectly for the preparation of fruity ganaches. A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent - and unexpectedly easy - dessert.

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