Raspberry Ganache Tart
This tart is luscious, elegant and absolutely perfect for Valentine’s Day what with all the chocolate, raspberries and liquor it contains.
The key technique with this tart is being able to make a silky smooth chocolate ganache. Now, I know that this sounds like a really tricky, fancy-pants pastry chef technique, but making ganache is quite simple once you’ve done it once or twice. Here’s how: warm heavy cream in a small saucepan until there are bubbles around the edges of the pan; remove pan from the heat and add chocolate; allow the chocolate to sit in the cream for about a minute undisturbed so that the heat gently melts the chocolate; whisk the mixture until you get a lovely smooth paste.
Though I’ve made this tart for birthdays, classy baby showers, and family gatherings, it truly does have the makings of being the perfect star on Valentine’s Day.
Raspberry Ganache Tart (adapted from Everyday Food)
Makes one-10 inch tart
One recipe Chocolate Wafer Crust
1 ½ cups heavy cream
12 ounces semi-sweet chocolate or chocolate chips
1-2 tablespoons framboise or raspberry liqueur (optional)
Pinch of salt
1-2 cups fresh raspberries
Preheat the oven to 350˚F. Prepare wafer crust according to recipe, set aside to cool.
In a small saucepan, heat the cream till bubbles have formed around the edge of the pan being careful not to let the cream boil or scorch. Once bubbles have formed, remove pan from heat and pour chocolate into the hot cream. Allow chocolate to sit in the cream undisturbed for one to two minutes. Whisk chocolate into cream quickly, notice as the liquid starts by looking freckled and then gradually comes together into a cohesive paste. Stir in liquor, if using, and salt.
Pour ganache into tart shell being careful not to overfill the tart shell. Allow tart to chill in the fridge for at least two hours before decorating with raspberries. Serve solo, with whipped cream or with raspberry sauce. Enjoy, Valentine.