Monday, January 30, 2012

Raspberry & Dark Chocolate Ganache Tart

This tart was truly dreamy...if that can describe a dessert!  My friend Lauren had a group of us girls over for dinner last week and asked me to bring dessert.  I wanted to do something fun & pretty since we are so close to Valentine's Day and when browsing Pinterest I saw this tart and knew it would be perfect.  I mean who can go wrong with raspberries & dark chocolate.  I'll be completely honest, it was quite involved and definitely difficult to find fresh looking raspberries in the dead of winter.  But it was so so worth the effort!  The chocolate was so rich and went great with the tart, sweet berries.  I made some fresh whipped cream for topping, per Sweet Sugar Bean's suggestion, and it was the perfect compliment!  (By the way, I can't wait to re-make this week what Lauren made us, it was incredible!)

Raspberry and Dark Chocolate Ganache Tart
1 1/2 cups all purpose flour
1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
3 tbsp icing sugar
2 egg yolks
1 tbsp lemon juice
1 tbsp plus 1 1/2 tsp cold water

1 cup heavy whipping cream
12 ounces (360g)  70% dark chocolate (I used Lindt this time), chopped
1 tsp vanilla
1 tbsp Kahlua or strong coffee

4 cups fresh raspberries, lightly rinsed, and laid to dry on a tea towel
3 tbsp seedless raspberry jam (or strawberry)

sweetened whipped cream for garnish

To make the crust, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.  In a small bowl, beat the egg yolks with the lemon juice and water.  Add to the flour mixture, with the motor running.  Dough should be soft.  Gather into a disc, wrap in plastic and chill for 30 minutes. 

Roll out and fit into a 9 inch tart pan, trimming edges.  With a fork, poke a few holes in the crust.    Freeze 20 minutes.   

Preheat oven to 350 degrees.  Bake crust for 20-25 minutes until golden brown.  Let cool completely.

Meanwhile, heat cream in a heavy saucepan, until it comes to a boil.  Remove from heat and stir in chocolate.  Stir until completely smooth.  Add the vanilla and coffee flavouring.  Let cool 15 minutes. 

Pour into cool crust.  Refrigerate until firm, about 40 minutes.

Top with berries.  Melt down the raspberry jam with a bit of water and brush over the tart.  Chill for a 20 minutes before cutting.  Serve with sweetened whipped cream. Serves about 8. 

wanted to show you the thickness!


  1. I can attest to the fact that this is AMAZING!!! Dreamy is so right. I am sooo going to make this!! Absolutely phenomenal! So glad you posted the recipe! :)

    1. thanks Lauren! definitely a good Pinterest find! And by the way I made your pork tenderloin and green beans last night and it turned out amazing!

    2. That's great! I'm so happy to hear it! :)