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Recipes
May 2008

Chocolate Ganache and Raspberry Tart

By Anna Pump

5.0

(4)

Recipe information

  • Yield

    8 Servings

Ingredients

1

1/2 cups unbleached all purpose flour

10

tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

3

tablespoons powdered sugar

2

large egg yolks

1

tablespoon fresh lemon juice

1

tablespoon plus 1 1/2 teaspoons water

1

/2 cup heavy whipping cream

6

ounces bittersweet or semisweet chocolate, chopped

1

1/2 teaspoons Kahlua, other coffee-flavored liqueur, or strong coffee

1

teaspoon vanilla extract

4

cups fresh raspberries (three 6-ounce containers)

3

tablespoons seedless raspberry jam

Need to make a substitution?

Preparation

  1. Step 1

    Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.

    Step 2

    Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes.

    Step 3

    DO AHEAD Dough can be made 2 days ahead. Keep chilled.

    Step 4

    Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.

    Step 5

    Bake crust until golden, 25 minutes; cool.

    Step 6

    Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.

    Step 7

    Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate.

    Step 8

    Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD Can be made 8 hours ahead. Cover and let stand at room temperature.

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