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 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.
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.
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.
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.
Chop the remaining chocolate into small pieces.
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.
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.
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!
I hope you love it just as much as I do! Enjoy!
- 3 cups pecans
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons butter (melted)
- 24oz chocolate bars (2 bars 60%, 1 bar 70% good quality chocolate,)
- 1½ cup whipping cream
- 18oz raspberries (3 6oz. package fresh raspberries)
- Topping (Optional)
- 1 heaped tablespoon seedless raspberry jam (heated until liquidy)
- 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.
- 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.
- 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.
- Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.
- 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.
- 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.
- Refrigerate 1-2 hours until set. Can be made a day ahead and refrigerated until right before use.
- 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!
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!
