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Step by Step Raspberry Chocolate Ganache Tart Recipe (NaBloPoMo)

November 11, 2013 by Renee

Last week I went to a luncheon at The Daily Meal. Dorie Greenspan was there I had the ultimate pleasure of receiving accolades from her for my Chocolate Raspberry Ganache Tart. I could not be more thrilled! But truth be told, it’s one of those desserts that’s so incredibly easy that I almost feel guilty! It’s a been one of the staple desserts in my rotation for many a dinner party because of its ease and attractiveness.

The basic recipe is just 7 ingredients. But with the addition of the warm raspberry jam drizzled over the top, it becomes 8. If you happen to have the jam in your house, that’s great, but if not, I wouldn’t go out and buy it just for this recipe! It’s definitely optional and will not change the taste in any way. It just gives the raspberries a bit of a sheen and the chocolate shavings something more to stick to.

To try different variations, to the ganache you can replace the cinnamon and add cardamon and Grand Marnier (one of my favorites!). Or you can make it with vanilla and bourbon, or even Mexican Chili powder or a dash of sea salt. There are so many wonderful flavor combinations you can try to change this basic recipe and make it equally decadent and beautiful.

Raspberry Chocolate Ganache-1181

Raspberry Chocolate Ganache Tart

Ingredients

Crust

  • 3 cups pecans
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons butter (melted)

Ganache

  • 10.5oz chocolate bars (2 bars 60%, 1 bar 70% – good quality chocolate)
  • 1 1/2 cups whipping cream

Topping

  • 18oz raspberries (3- 6oz. packages fresh raspberries), Depending on the size of raspberries, you may need slightly more or less.

Topping (Optional)

  • 1 heaped tablespoon seedless raspberry jam (heated until liquidy)

Method

Crust

Preheat oven to 350 degrees F.

In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.

Pecans Coarsely chopped

Melt the butter and using the food processor feed tube, pour into the nut mixture while running. Once all the butter is added, pulse for another 5 seconds just to incorporate into the mixture. Your crust will be a damp, crumbly mixture that can be pressed easily into your tart pan.

Raspberry Chocolate Ganache-1207

Press the nut mixture into a 12″ fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the flutes and into the bottom around the edge to ensure an even crust.

Pressing Crust

Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.

Ganache

Using a vegetable peeler shave some chocolate curls off of one of the bars of chocolate. Set aside and save.

untitled-1282

Chop the remaining chocolate into small pieces.

Raspberry Chocolate Ganache-1186

Raspberry Chocolate Ganache-1188

Over medium-low heat add whipping cream and chopped chocolate to a heavy saucepan.

Cream and Chocolate

Whisking constantly, watch for the chocolate to begin to melt and then to become smooth. Continue whisking until the chocolate just begins to bubble and boil.

Chocolate Melted

Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust.

Fill the crust

Refrigerate 1-2 hours until set. Can be made a day or two ahead and refrigerated until right before use.

 Topping

When ready to serve, arrange raspberries on top of the tart.

Raspberry Chocolate Ganache-1278

At this point you can melt a tablespoon of seedless raspberry jam and gently brush it over the raspberries. Add the reserved chocolate shavings, remove the tart from the ring and serve to wild applause!

MadeWithLove-Driscoll's-2170

 

I hope you love it just as much as I do! Enjoy!

 

Step by Step Raspberry Chocolate Ganache Tart Recipe (NaBloPoMo)
 
Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Author: Renee
Serves: 8-10
Ingredients
Crust
  • 3 cups pecans
  • ½ cup dark brown sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons butter (melted)
Ganache
  • 24oz chocolate bars (2 bars 60%, 1 bar 70% good quality chocolate,)
  • 1½ cup whipping cream
Topping
  • 18oz raspberries (3 6oz. package fresh raspberries)
  • Topping (Optional)
  • 1 heaped tablespoon seedless raspberry jam (heated until liquidy)
Method
Crust
  1. Preheat oven to 350 degrees F.
  2. In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.
  3. Melt the butter and using the food processor feed tube, pour into the nut mixture while running. Once all the butter is added, pulse for another 5 seconds just to incorporate into the mixture. Your crust will be a damp, crumbly mixture that can be pressed easily into your tart pan.
  4. Press the nut mixture into a 12" fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the flutes and into the bottom around the edge to ensure an even crust.
  5. Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.
Ganache
  1. Using a vegetable peeler shave some chocolate curls off of one of the bars of chocolate. Set aside and save. Chop the remaining chocolate into small pieces.
  2. Over medium-low heat add whipping cream and chopped chocolate to a heavy saucepan. Whisking constantly, watch for the chocolate to begin to melt and then to become smooth. Continue whisking until the chocolate just begins to bubble and boil. Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust.
  3. Refrigerate 1-2 hours until set. Can be made a day ahead and refrigerated until right before use.
Topping
  1. When ready to serve, arrange raspberries on top of the tart. At this point you can melt a tablespoon of seedless raspberry jam and gently brush it over the raspberries. Add the reserved chocolate shavings and serve!
Notes
The basic recipe is just 7 ingredients. But with the addition of the warm raspberry jam drizzled over the top, it becomes 8. If you happen to have the jam in your house, that's great, but if not, I wouldn't go out and buy it just for this recipe! It's definitely optional and will not change the taste in any way. It just gives the raspberries a bit of a sheen.

To try different variations, to the ganache you can add cardamon and Grand Marnier. Or you can make it with vanilla and bourbon, or even Mexican Chili powder or a dash of sea salt.

There are so many wonderful flavor combinations you can try to change this basic recipe and make it equally decadent!
3.2.1275

Filed Under: Eat, Desserts Tagged With: Ganache, NaBloPoMo, Pecan, Raspberry, Recipe, Tart, chocolate

NaBloPoMo-Veteran’s Day and a Bottle of 2011 Murphy-Goode Homefront Red- Grapes for a Good Cause

November 10, 2013 by Renee

photoMurphy-Goode winery, known for their “goode” take on food, wine and life, recently launched a new red, blended varietal- Homefront Red. Incorporating Syrah, Merlot, Petite Sirah and Zinfandel grapes, this is a wine that is easy drinking and food friendly. It’s bold and full of flavors- like black cherry and raspberry, vanilla and toast with a nice long finish. It’s the perfect wine to share with friends at your next dinner party or at your game day tailgate. Plus, it’s not just a good wine, it’s for a good cause!

Beyond its food-friendly qualities, Homefront Red offers much more – relief for veterans and military families in need. For every bottle sold, a portion of the proceeds from Homefront Red will go to Operation Homefront, a non-profit organization that provides emergency financial assistance to veterans and their families. Murphy-Goode hopes to raise $300,000 from the sales of Homefront Red – every bottle sold truly counts.

Since its inception in 2002, Operation Homefront has bestowed more than $170 million dollars of funding to programs that benefit military families. These programs include food assistance, vision care, community events, holiday programs, moving assistance and its Wounded Warrior Wives program. Murphy-Goode’s contribution will help continue this financial assistance to national military families in need.

So what would compel Murphy-Goode to undertake this effort? For winemaker Dave Ready Jr. this was a cause that was close to his heart- his dad served in Vietnam and he had two grandfathers in WWII plus a great-grandfather in WWI. Giving back to the military was an easy mission.

This wine won’t be available for very long as Murphy-Goode has already shipped its entire supply and is estimating it will be completely gone from store shelves sometime in December. So if you see it, stock up now! You’ll be glad you did.

 

Disclosure: I received a bottle of Murphy Goode Homefront Red to review. As always, the thoughts and opinions are my own.

PSA: Please drink responsibly! Don’t drink and drive and never get into a car with someone who does. Buckle up. It saves lives. And by all means, take a taxi if you have had too much to drink! Better yet, stay home and drink there!

 

A special thank you to all the Veterans out there for your service and dedication to our freedoms.

Filed Under: Drink, Wine Tagged With: Murphy-Goode, NaBloPoMo, Operation Homefront, Red, Wine

NaBloPoMo- Kingsford Invitational BBQ Tournament Pt. 2

November 9, 2013 by Renee

Yesterday we got a small taste of the BBQ expertise of each team in the Kingsford Invitational One Bite Challenge, but today was the real deal. With four categories-chicken, ribs, Pork and Brisket, the team with the most points would take home the grand prize- $50,000, the Kingsford Ring and all the bragging rights of being the “Best of the Best”.

We met up with Blake Marcum from Team Sweet Swine O’Mine and chatted with him as he handed us handfuls of pulled pork and brisket to douse in the team’s own BBQ glaze. We loved his One Bite Challenge entry yesterday and this meat deluge was even better!  We realized that this may actually be the best pulled pork and brisket in the country. How lucky we were to try it!

Kingsford Day 2-1043

We ducked inside the hospitality tent to get warm and to indulge in some more meat.  It was nice to meet some of the members of Team Smokey D’s BBQ from Iowa and talk to them about the long drives and hauling the trailer which houses their BBQ. What a feat these teams go through!

Kingsford Day 2-1049 Kingsford Day 2-1060 Kingsford2

When it was time, we went up to the flight deck of the Intrepid to see who would be crowned the grand prize winner. It was freezing but we all were anxiously awaiting the news of who would walk away with the prize. Each team arrived one by one and were filmed as they walked in.

Kingsford 1 Kingsford Day 2-1084 Kingsford Day 2-1083

It was quite a turnout- even with the weather nearing snow! Not what you’d expect for a BBQ Challenge! But it just shows you, you can BBQ in any season!

Kingsford3

Chris Lily, Corporate Pitmaster for Kingsford Charcoal and Vice President of Big Bob Gibson Bar-B-Q and head of their competition team was the judge chosen to present the awards.

Kingsford Day 2-1110

The other judges sat nearby… Below is the legendary Ed Mitchell, Master of Pit-Cooked Whole-Hog BBQ.

Kingsford Day 2-1127

It was time to learn the winners of the four meat categories.

In the chicken category, 3 EYZ BBQ took the prize. Hailing from Maryland, this team has has won 22 Grand Championship, 16 Reserve Grand Championships and more than 360 Top 10 awards. They were also the 2012 Kansas City Barbecue Society’s Team of the Year.

Team Cool Smoke from Virginia not only was the 2013 Kansas City Barbecue Society’s Team of the Year but they also won the Grand Championship at both the American Royal World Series of Barbecue Invitational and the Jack Daniel’s World Championship Invitational Barbecue. This team took home the prize for the best ribs at the Kingsford Invitational.

We were thrilled to hear that Sweet Swine O’Mine took the top prize in pork. And deservedly so! They have been named the Grand Champions of pork shoulder in the Memphis in May four times and have been in the finals six out of the past nine years. Well done to this team from Memphis!

Iowa’s own Smokey D’s BBQ took home the prize for Brisket. Smokey D’s has become known as Central Iowa’s place for championship barbecue. They have a won a combined 600+ category awards and more than 40 state barbecue championships, including their recent win of the American Royal World Series of Barbecue Open Contest in Kansas City.

With these four teams announced, it would just be a matter of minutes before the winner of the grand prize was announced.

Kingsford Day 2-1130

Against the backdrop of the NYC skyline and with temperatures dipping into the 30’s, the hottest team in BBQ was about to be announced. Who would take home the $50,000 and the Kingsford ring?

Adding to their multiple wins, famous restaurants and home of the best BBQ in Iowa the team garnering the top prize…..

Kingsford Day 2-1134 Kingsford Day 2-1148

 Smokey D’s BBQ! 

How exciting for them!

After eating all that great barbecue, I am thinking it’s time to get my grill on….and maybe get a smoker too!  Definitely inspired to do some low and slow cooking!

As you may have read yesterday, Kingsforld is matching the winnings with a donation to the Folds of Honor Foundation to aide the families of deceased or wounded veterans.

For those who are interested in donating to or getting involved with the Folds of Honor Foundation, please visit their website.

And in case you missed it live, you can catch all the action on Discovery Channel’s Destination America in March. Watch the judges determine who is the  “Best of the Best”.

Filed Under: NYC/Metro, Kitchen Sink, Contests Tagged With: Kingsford, NaBloPoMo, bbq

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