After living in Nashville for 3 months making tons of progress with his music education non-profit, my boyfriend finally came home. I wanted to make him something extra special for his homecoming. He loves raspberries and I love chocolate. Luckily the two taste amazing together! This Chocolate Ganache Tart with Fresh Raspberries is simple, elegant, and oh so chocolatey.
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.
Craving chocolate yet?!
CHOCOLATE GANACHE TART WITH FRESH RASPBERRIES
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 ( I used Ghirardelli Brand)
- 2 cups fresh raspberries
- Confectioners’ sugar for garnish
Instructions
- 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.
- 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. (Serve with some extra raspberries on the plate…you want a little piece of berry with each rich chocolatey bite)
Serves 8
Crust recipe adapted from Saveur Magazine
That sounds easy to make and looks delicious. I am going to try it!
OH MY GOSH you are right! it’s what i dream about! :)
hahaha – it’s exactly what a baker should dream about!
Wow this looks so yummy and easy to make! I’m drooling right now. I’m so going to try it!
I shall dream of this tonight…
Are you a professional photographer, I am in love with your photo’s this recipe is my favorite! lovely lovely photo no wonder it make food gawker!
Hi! Thanks for the great compliment. I am a very amateur photographer and always trying to improve!! I’m glad you like the photos!
You can’t blame me if I am already craving for this mouth watering dessert. Your cake looks fantastic. The fresh raspberries on top added more charm to this chocolate lover’s dream treat. Oh how I wanted to start my kitchen heating for this project…On it now!
Thanks Anna!! Hope you enjoy making this cake as much as I did!
~ Emily
Positively beautiful! And congrats on it getting featured on Tasty Kitchen! That’s fantastic!
Thanks Megan! I had no idea it was featured until I read your comment!! Thanks for letting me know!! :)
Does this needs to be blind bake, i.e., pierce base, line and place weights or beans onto upon baking? Making this for the boyfriend too, thanks!
Hi! Yes, after I had refrigerated for 30 minutes, I pricked with a fork and baked for 20 min at 350 degrees. It is explained at the bottom of step 1. Enjoy!