date: 2020-07-10T18:29:17.475Z 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: Rachel Gray ratingvalue: 4.6 reviewcount: 8295 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: 225 calories recipecuisine: American preptime: "PT12M" cooktime: "PT50M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, raspberry chocolate ganache tart. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Raspberry Chocolate Ganache Tart is one of the most favored of recent trending foods in the world. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. Raspberry Chocolate Ganache Tart is something that I've loved my whole life. They're fine and they look fantastic. To begin with this 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 can achieve it. ##### The ingredients needed to make Raspberry Chocolate Ganache Tart: 1. Take Shortcrust dough 1. Take 115 g plain flour 1. Prepare 1 tbsp icing sugar 1. Get 1 tbsp cold water 1. Take 70 g butter, cold and diced 1. Make ready Pinch salt 1. Get Raspberry Jam 1. Prepare 100 g raspberry purée 1. Make ready 2 tbsp sugar 1. Get Juice of half lemon 1. Make ready Chocolate ganache 1. Prepare 100 g dark chocolate 1. Take 100 ml cream 1. Make ready 20 g butter 1. Get Decoration 1. Take Cocoa butter 1. Take Freeze dried Raspberry 1. Get 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 this up with this exceptional food raspberry chocolate ganache tart recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!