Chocolate Ganache Tart

This chocolate ganache tart with fresh raspberries is simple, elegant, and oh so chocolatey. It is the perfect dessert to serve for a special occasion where you want chocolate to the the star. Whip up one of these for Valentine’s Day and your stomach will be full of love.

This chocolate tart is made from chocolate crust with a velvety ganache filling. The bright raspberries cut the rich chocolate and add a nice balance to the richness of the tart.

Chocolate Ganache Tart

The tart shell is quick and easy – no rolling out dough required. Simply mix ingredients together and press into a fluted tart pan. Simmering heavy cream poured over chocolate chips creates a rich and decadent ganache.

Chocolate Ganache Tart

Chocolate Ganache Tart

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8 Servings

Chocolate Ganache Tart

This chocolate ganache tart with fresh raspberries is simple, elegant, and oh so chocolatey. It is the perfect dessert to serve for a special occasion where you want chocolate to the the star.

Ingredients

    For the Crust:
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 2 egg yolks, room temperature
  • 1/2 teaspoon vanilla extract
  • For the Filling:
  • 1 cup heavy cream
  • 2 cups semi-sweet chocolate chips
  • 2 cups fresh raspberries
  • Confectioners' sugar, for garnish

Instructions

  1. Sift together flour, cocoa powder, and salt, set aside. Using an electric mixer fitted with a paddle attachement, cream together the butter and sugar until light and fluffy. Mix in the egg yolks and vanilla. Add in the dry ingredients and mix until just incorporated. Place the dough into a 9-inch fluted tart pan with removable bottom and press dough evenly into the bottom and sides of the pan. Refrigerate for at least 30 minutes. Preheat the oven to 350°F. Using a fork, prick the bottom of the tart shell all over. Bake for 20 minutes and then let cool completely.
  2. Heat the heavy cream in a small saucepan over medium heat. Watch carefully so the bottom of the pan does not burn. Place the chocolate chips in a large heat proof bowl. When the cream has come to a simmer, pour it over the chocolate chips and stir constantly until smooth. Pour into the tart shell and spread evenly. Refrigerate for about 1 hour until firm. Place fresh raspberries on top and sprinkle with confectioners' sugar.

Notes

Crust recipe adapted from Saveur Magazine

http://www.sagerecipes.com/2011/11/05/a-chocolate-lovers-dream/