Raspberry-Ganache Tart

Name: Raspberry-Ganache Tart
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: Shortbread Crust; 1/2 c. heavy or whipping cream; 3 tbsp. mar; 7 oz. semisweet chocolate; 1 oz. coarsely chopped; 1/2 tsp. vanilla extract; 1/2 pt. raspberries

Published: Dec 6, 2006

Yields:

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

290

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A rich, buttery crust that melts in your mouth like shortbread is topped with a decadent bittersweet-chocolate filling and a sprinkling of raspberries.

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Ingredients

Shortbread Crust
1/2 cup heavy or whipping cream
3 Tbsp. mar
7 oz. semisweet chocolate
1 oz. coarsely chopped
1/2 tsp. vanilla extract
1/2 pt. raspberries

Directions

1. Step 1Prepare and bake Shortbread Crust; cool.
2. Step 2In 2-quart saucepan, heat heavy cream with margarine or butter to boiling over medium-high heat. Remove saucepan from heat; add semisweet and unsweetened chocolates and whisk until melted and smooth. Whisk in vanilla.
3. Step 3Pour hot chocolate ganache into cooled crust; spread evenly. Sprinkle tart with raspberries. Refrigerate until chilled and firm enough to slice, about 1 hour.
4. Step 4If tart has been refrigerated more than 1 hour, let stand at room temperature 30 minutes before serving for best flavor and texture.