Simple Way to Prepare Perfect Raspberry Chocolate Ganache Tart

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The ingredients needed to make Raspberry Chocolate Ganache Tart:

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

A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries. This Raspberry Chocolate Tart is a stunner, and is actually easy to make! That time I crossed my raw raspberry cake with my chocolate ganache pie. It was so good find both recipes on my blog.

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.

That time I crossed my raw raspberry cake with my chocolate ganache pie. It was so good find both recipes on my blog. Leave the shells to cool in the tins to cool completely, then remove from the tins. Raspberry Chocolate Tart - Chez CateyLou. A light and flaky tart shell is filled with rich chocolate ganache and topped with fresh raspberries.

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