Raspberry-Chocolate Tart

Ingredients

Crust

  • 1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces plain chocolate wafers)
  • 6 tablespoons (3/4 stick) unsalted butter, melted

Filling

  • 1 1/2-pint container fresh raspberries
  • 1 teaspoon fresh lemon juice
  • 1 8-ounce container mascarpone cheese
  • 1/2 cup chilled heavy whipping cream
  • 1/4 teaspoon vanilla extract

Topping

  • 2 1/2-pint containers fresh raspberries
  • 1/3 cup seedless raspberry preserves

Recipe Preparation

Crust

  • Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack.

Filling

  • Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Puree until smooth. Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer. Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. Using electric mixer, beat until mixture is smooth and stiff peaks form. Fold in raspberry puree. Spread filling evenly in cooled chocolate crust. Cover and refrigerate tart overnight.

Topping

  • Arrange fresh raspberries in concentric circles atop tart. Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. Brush glaze over fresh raspberries. Refrigerate tart at least 1 hour and up to 4 hours.

  • Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

  • To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.

Recipe by Sarah Patterson Scott,Reviews Section

Recipe: Raspberry and Chocolate Tart

Sift together the flour, cocoa powder and powdered sugar into a large bowl. Add 1¼ sticks of the butter and rub in using your fingertips until the mixture resembles fine bread crumbs. Add the egg yolks and gently mix together, then add 1 teaspoon of the vanilla and combine to form a smooth dough. Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.

Heat oven to 375 degrees. Lightly grease a 9½-inch diameter tart pan.

Roll out the dough on a lightly floured surface and carefully use to line the pan. Cover with parchment paper, fill the pastry shell with pie weights or dried beans, and bake for 15 minutes. Remove the paper and weights and return crust to the oven for 5 more minutes. Let cool.

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Meanwhile, put the cream into a small saucepan and heat until steaming hot, but do not let it boil. Remove the melted chocolate from the heat and slowly pour in the cream, gently stirring the mixture. Add the remaining 2 teaspoons of vanilla, then the remaining 3/4 stick butter, and stir together.

Pack the cooled pastry shell with raspberries, saving a few for decoration. Pour the hot chocolate ganache over the raspberries to fill to the top of the pastry. Let set in the refrigerator at least 30 minutes. Serve decorated with the reserved raspberries dusted with a little powdered sugar.

PER SERVING: 714 calories, 11 g protein, 74 g carbohydrates, 12 g fiber, 34 g sugar, 46 g fat (28 g saturated), 176 mg cholesterol, 51 mg sodium


No Bake Raspberry Chocolate Tart (Gluten Free, Paleo + Vegan)

This No-Bake Raspberry Chocolate Tart comes together in just ten minutes! The no-bake chocolate crust is filled with vegan chocolate ganache and topped with fresh raspberries for a decadent, guilt-free treat.

**2017 Update** Who else loves chocolate and raspberries?! They’re such a perfect combination – especially in this super rich and chocolatey tart. The raspberries add a perfect burst of freshness to the ganache filling.

This recipe has been a favorite since it was originally posted in June 2015! It was time for the photos to have a bit of an update. The recipe, of course, was kept as-is so you all can keep enjoying it. Hope you love it!

One of my absolute favorite parts about summertime is the berries. There’s nothing like a ripe strawberry that has juice dripping down your chin, or being able to pop sweet and tart raspberries in your mouth. I love all of them. As they come into season and get sweeter, brighter, and more affordable, they become a staple of my summer diet.

While I love to devour them alone, enjoying their sweetness and freshness, I also love to make (and eat) berry tarts. If you’ve been around Bakerita for a while…you’ve probably seen some of my favorites. This Chocolate Berry Tart is one my ultimate favorites and this Blueberry Crisp Tart with Oatmeal Crust is comforting and delicious.

This No-Bake Chocolate Raspberry Tart though, it might take the cake. In addition to being super easy, it’s also healthy – it’s gluten-free, refined sugar-free, vegan, and Paleo-friendly! Oh, and you don’t even have to turn on your oven. It’s perfect for those hot summer days when you can’t bear the thought of adding more heat to your house.

The tart crust is simple and chocolatey. It’s simple to make with almond flour and cocoa powder. To make, it only requires a quick stir and press into the pan before it’s ready to go. The chocolate filling is just as easy to make. Just bring some coconut milk (full fat!) to a boil and pour it over your chocolate. Let it sit for a sec, add some raspberry preserves, and stir. Pour it into the crust, and you’re almost done.

After you finish the chocolate, garnish with some gorgeous, fresh raspberries! I arranged mine simply, packing the raspberries together for maximum raspberry flavor. I love Driscoll’s raspberries (and all of their berries) because they’re always sweet and always delicious. They add the perfect touch of fruity sweetness to this dessert.

This healthy, fruity dessert is sure to be a favorite and even though it’s healthy, you totally won’t get the looks people give when they hear the words “healthy” and “dessert” next to each other.

We finished this tart SO quickly in my house. Like, record-breaking quick, because it was so darn good. Creamy and rich from the chocolate, and the fruit added just the amount of freshness.

This tart is the perfect quick treat to enjoy at the end of your day, but it’s gorgeous enough to serve at any summer gathering you have. It’s a dessert that’s sure to please! Enjoy :)


Related Video

In the end, I liked this dessert, but found it sloppily written. I read the raspberries in the first amount to be "a one-and-a-half-pint container". After noticing how much darker red my filling was than theirs, I realized what they meant was "one, half-pint container". Epicurious, you should do much better than this! It's hard not to be irritated about the extra money spent on berries that weren't needed. I can't really rate it, since my recipe is different than theirs I like to think my version is superior, though.

I made this for a garden party. It was so easy to make and especially ahead of time. The only modifications I would make next time is to cook the crust a bit longer and I wouldn't use the glaze as I found that it made the bottom a bit soggy (maybe I just used too much?). In any event it was great and I will make it again when organic rasberries are in season.

Made this for a ladies evening event to rave reviews. Followed the recipe exactly. Next time I'll add only about half the raspberry to puree to the mascarpone mixture, as it was perfect right out the fridge, but quickly became too soft. It would also help to cut the sweetness. I put all the filling ingredients in my kitchen aid with the whisk attachment and it turned out perfectly whipped. Delicious and easy!!

I made this recipe for an event to feed 100 people. The test run came out bad. I figured out you have to cream the mascarpone (actually, I used cream cheese) and sugar first, then add the other ingredients. I also skipped the water. For the crust I used oreo crumbs, and it didn't hold together great. I also used strawberry slices instead of raspberries. In the end the recipe was a great success. Everyone loved it! Even though I made a few changes, this is a great recipe.

Made this for a wedding shower about 3 yrs ago for 1st time with rave reviews. Loved it as it's fairly easy and a true make- ahead dessert (something that can be done the day before gets an A+). HOWEVER, made this yesterday for my twins 1st birthday (adult desesrt) and the filling was a COMPLETE disaster! I have NEVER had a recipe go so far South on me for no explicable reason what-so-ever. Have now read other reviews and will try their suggestions of chilling the bowl. NOT a comforting feeling that I need dumb luck for the filling to come together. I agree with another reviewer who faulted the test kitchen. Hopefully third time will be the charm.

Delicious! My guests said it was the most unique and delicious dessert they ever had. You can buy the chocolate wafers at Bristol Farms or gourmet grocer. I couldn't find seedless preserves anywhere so I used with seeds and it was a gloppy mess. Any advice?

This tart was excellent. Followed the recipe exactly as written and had perfect results. I do have a food mill which makes straining the raspberry puree a breeze. It looked like something out of a magazine.

This was delicious! I did not have time to run to the store for mascarpone, so I had to use cream cheese, and it was still amazing. Oh, and I did not have any seedless preserves on hand, so I just skipped that step. I will definitely make this again!

New Year's Eve 2006 Progressive Dinner. Made it in 11" tart pan to keep the serving sizes a bit smaller and it worked great. No problems with whipping mascarpone and cream - just chilled bowl and beaters a few minutes before starting. Instead of the preserve glaze I drizzled some melted dark chocolate on top for a great look. Filling recipe just needs to indicate that the 1/2 cup sugar is divided between the raspberry portion and the whipped portion.

This was delicious and so easy! I didn't have time to refrigerator overnight, so just put it in the freezer for 1 hour and then the refrigerator for 4 hours and it was wonderful! My guests asked for seconds! Great the next day too!

Made this for a large family gathering and it was a huge hit. It is not too sweet, and surprisingly light. Couldn't find seedless raspberry preserves, so I substituted a simple sugar syrup and it turned out beautifully. This one is a keeper!

I was surprisingly impressed by this tart, as were most who ate it. It was so light, which is not expected. I could not find chocolate wafers (whatever happened to the good ol' Nabisco wafer?) so I used reduced-fat oreos and cut down on butter and sugar. I did have problems getting the filling to be smooth, and didn't want to overmix, so left it a bit lumpy. Once the raspberries were on, you couldn't see the lumps. The biggest problem I had was with the glaze - brushing it kept moving the raspberries so I ended up dabbing some on each of the berries, which seems silly. The presentation is amazing - people thought it was made by a professional, which I'm not. Very easy to make, delicious, great for nice events. And thanks to a previous reviewer for pointing out the one half-pint issue (and to my husband for pointing out that half-pint is equal to one cup).

Easy and delicious! I used chocolate graham crackers in the crust. Frozed thawed and drained raspberries for the fillin-skipped the water and lemon juice. This filling would also be a great parfait or dessert by itself.

Wonderful recipe, very simple with excellent results. This one's definitely a keeper!

This dish has come out great each time I've made it. Keys to making it turn out well, as others have said, are to use the correct amount of raspberries, to keep cream and mascarpone very cold until whipping (I chill the bowl and beaters as well as ingredients), and to fold gently. I have had trouble finding the chocolate cookie wafers and have substituted a graham-cracker crust and just call it a raspberry tart still is a crowd-pleaser and no one seems to miss the chocolate.

I love this tart. I have made it a number of times with this adjustment: I make the shell and filling exactly as written, but use half blueberries and half raspberries on the top. The first time I made this, it was for Independence Day, and I made a blueberry star on top surrounded by raspberries. I love the blueberries as topping since they are slightly sweeter than raspberries. Either way it is really delicious.

I made this for an anniversary party, as my sister in law is a raspberry fan. It was wonderful! I shy away from anything using mascarpone, as it is expensive, but it was totally worth it. I did use frozen raspberries for the puree, and skipped the glaze. In addition to this I served the fallen choclate souffle cake from this site, and the raspberry tart was preferred!

Ohhhh, you mean one half-pint container raspberries, not a one-and-a-half-pint containter raspberries! Please, no one make this same mistake -- my tart came out shockingly pink, a little runny and leaky, which was a shame because I had stiff peaks going and everything. Maybe this accounts for some of those other leaky reviews, too? Still, very yummy. Can't wait to try the recipe properly.

I made this recipe twice - the first time it was easy and beautiful. Apparently I was a little too confident and careless the second time, because I had problems with curdling and separation like some of the other reviewers. I had taken the cream and mascarpone out of the fridge while I was finishing the puree, and I think they weren't cold enough. My advice - leave the cream and mascarpone in the fridge until the moment you're ready to use them. Even with the separation problem this dessert was edible and pleasant, but it's divine when prepared properly.

To the previous reviewer: I buy the cookies either in the baking aisle or the cookie aisle-- they are called Nabisco Famous Chocolate wafers, and they look like giant oreo cookies, minus the middle. They come stacked, about 30 or so cookies in a clear package. But if you still can't find them, I have also used straight oreo cookies don't even bother to scrape the filling off. Hope this helps.

Can anyone tell me where to get chocolate wafers? I have seen only the creme layered type in the stores and I have been searching off and on again for years.

The cheese and whipping cream curdled on me the my first try and I have a Kitchen Aid mixer. The trick is the cheese and whipping cream need to be cold- straight from the fridge cold. Second time around it worked perfect and it was a huge hit. Not only is a really delicious but it is also lovely. I got a lot of Martha compliments on this one.

My food-savvy guests tonight declared this one of the best desserts theyɽ ever had, and I have to agree. It's beautiful and completely delicious! I used two and a half packages of berries for the topping, so it was densely covered, and didn't skimp on the glaze. The filling is excellent. I used my heavy-duty Kitchen Aid mixer to whip it up, and folded in the puree with the paddle afterwards to get everything very smooth. Did not have any problems with separation as some other reviewers did. I highly recommend this one.

Whoa! This one's a keeper. I substituted strawberries with wonderful results. Regarding the marscapone - it whips up beautifully, but I used a Kitchenaid - formed stiff peaks, fabulous. The folding in of the puree is the trick - it's a gentle fold, the less strokes the better - use a large spatula and a gentle touch. This was a huge hit, and a sweet ending to a wonderful Valentine's dinner with my honey. And, yes, Iɽ increase to 2 Cups for chocolate crumbs, too

Easy and absolutely delicious. I made it for a party, and it was the biggest hit of all the food. It looks heavy, but the mascarpone cheese is actually light and makes the whole thing refreshing and mildly sweet. Next time I will crush two cups worth of cookie crumbs, but otherwise the recipe worked great for me with no problems.


Raspberry Chocolate Tarts

To make the sweet pastry, place the butter and sugar in a bowl and beat together until fluffy and creamy. Add the egg and beat to combine. Add the flour and the salt and mix until just combined. Lightly flour your hands, then pat the dough (it will be quite soft) into 3 portions. Wrap each portion in waxed paper, keep one to use for the tarts and refrigerate or freeze the other two for later use.

Grease 30 mini muffin pans (about 5cm in diameter). Roll out the pastry portion between two sheets of baking paper until it is about 5mm thick. Cut out pastry rounds to fit your muffin pans, then press into the tins and repair any cracks. Chill for at least 10 minutes while you preheat oven to 160°C.

Bake blind for 12-15 minutes, or until you can lift out the baking paper and baking beans or rice without it sticking to the pastry. Be careful not to overcook the pastry or it will be too dark when cooked for the second time. Return empty cases to the oven until pastry is golden and crisp (another 10 minutes). Allow pastry cases to cool before removing from tins.

Pipe chilled Chocolate Ganache into the cooled pastry cases. If you prefer a smooth finish, warm the ganache and pour it into the tart cases. Chill until the filling is set (about an hour). Just before serving, garnish each tart with a fresh raspberry.


  • 1/2 cup + 2 Tablespoons salted butter
  • 1 1/4 cup all-purpose flour
  • 1 1/2 Tablespoons sugar
  • 1 egg yolk
  • 1/8 cup ice water
  • 8 ounces + 8 ounces fresh raspberries
  • 1/8 teaspoon lemon juice
  • 12 ounces Semi Sweet Mini Chocolate Chips
  • 1 Tablespoon packed brown sugar
  • 1 1/4 cups heavy whipping cream
  • 1/2 teaspoon vanilla

To prepare crust, blend together using a food processor or a pastry blender, 1/2 cup cold butter, flour and sugar.
Once blended add egg yolk. Mix well.
Add ice water and gently mix until mixture comes together.
Flour counter, roll out dough and place in a tart pan, making sure to line sides.
Place crust in the fridge for 1 hour to firm up. We want the butter cold and hard - it will help with shrinkage during baking.
Once crust is ready to bake, preheat oven to 375.
Line crust with foil and place dried beans inside the foil. This will help prevent crust from bubbling during baking.
Place tart pan on a baking sheet to help with getting in into and out of the oven.
Bake for 20 minutes.
Remove from oven and remove foil and beans carefully. Place crust back in oven and bake 5 minutes more or until crust is a hint of golden. Set aside to cool.
As crust is baking, you can make filling. In a small sauce pan, add raspberries and lemon juice. Turn heat to medium and allow berries to cook and release their juice. Mixture will be very thick. After raspberries have cooked approximately 5 minutes and are mush (mix frequently!), remove from heat and strain berries to separate raspberry puree from seeds. Discard seeds and refrigerate puree. It needs to be room temperature or colder.
In a new sauce pan filled 1/4 full of water, place a heat proof glass or metal bowl on top. Add chocolate chips,2 Tablespoons butter, brown sugar and heavy whipping cream. Turn heat to medium low.
As the bowl heats up the mixture will begin to melt. Carefully stir mixture using an oven mitt to hold the bowl so you don't burn yourself, until mixture is fully melted and blended.
Remove from heat and add vanilla. Mix well.
Add seedless raspberry puree and mix well.
Pour chocolate into pre-baked crust. and place tart into the fridge. Allow to chill for 4 - 24 hours.
When chocolate is firm, top with additional raspberries and gently sprinkle with powdered sugar for presentation.
Serve immediately.

Check out The Best Berry Recipes recipes below from bloggers who took part in our 30 Day Berry Recipe Challenge


Make the Pâte Sablée

The Spruce / Bahareh Niati

Heap the flour in a mound on the counter and make a well. Put the butter, confectioners’ sugar, and salt.

The Spruce / Bahareh Niati

With your fingertips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.

The Spruce / Bahareh Niati

Little by little, draw the flour into the center and work the mixture delicately with your fingers until you have a homogeneous dough.

The Spruce / Bahareh Niati

Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth.

The Spruce / Bahareh Niati

Roll it into a ball, wrap in plastic wrap, and refrigerate until ready to use.

The Spruce / Bahareh Niati

On a lightly floured counter, roll out the dough to a circle, 1/16 to 1/8-inch/2 to 3 millimeter thick, and use to line an 8 1/2-inch/22 centimeter tart ring, 1-inch/2.5 centimeter high, placed on a cookie sheet. Chill for 20 minutes.

The Spruce / Bahareh Niati


Raspberry Chocolate Ganache Tart

A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent – and unexpectedly easy – dessert. Vegan and gluten free options.

If there’s one thing that I miss about living in the Pacific Northwest – and there are many – it’s the seasonal berry bounty: delicious, heaping flats of vibrant, super sweet raspberries, blueberries, and blackberries, as far as the eye can see at every market come summertime.

I first made this tart a few years ago after picking up a gigantic flat of perfectly ripe raspberries from our neighborhood farmers market. My husband didn’t think I could use them all in time, and I accepted the challenge (we’ve known each other for nearly half our lives, how could he not think I would easily win that bet??). While proving him wrong in the tastiest way, this raspberry chocolate ganache came to be.

The raspberries are bright and sweet in concert with the rich, dark, creamy chocolate filling, all nestled in a classic chocolate graham crust. It’s a great way to take advantage of an excess of fresh summer berries, should you ever find yourself with such a “problem…”

How to make a classic chocolate ganache tart

We start with a classic graham cracker crust: (chocolate) graham crumbs, a spoonful of brown sugar, salt, and melted butter, which will bake just long enough to crisp up and hold its shape. Easy, peasy.

The oven time on this is minimal (just long enough to cook the chocolate graham crust) but if you really can’t stand turning on the oven, you can make this tart no-bake. Your crust just won’t be as crispy, and you may need to pop the whole thing in the freezer for a few minutes to get even slices when it’s time to serve.

Once the crust is set and cooled, we’ll top it with the creamiest dark chocolate ganache. This is the time to bust out your good chocolate, as that’s where the bulk of the flavor in this tart comes from. I like to use a bittersweet chocolate with a cocoa content of around 60-70%. You can go sweeter, but we want a hint of bitterness to cut some of the richness of the cream. For the silkiest ganache, be sure to grab a chocolate baking bar instead of chips, which often include soy lecithin or other stabilizers.

Homemade ganache is both glorious and incredibly simple. Heat the cream (or coconut milk) until just shy of simmering, then drizzle it over a large bowl of roughly chopped chocolate. The chocolate will begin to sink into the warm cream, before melting completely once stirred together into a shiny, luscious filling.

Once the ganache is poured into the graham crust, and had a chance to set, all that’s left is a vibrant topping of fresh raspberries.

Arranging the berries in a concentric pattern makes this tart a showstopper, but I don’t think anyone will complain if you skip that step and just pile them on in the center. Either way, delicious!

A raspberry chocolate ganache tart for everyone

I love the challenge of making desserts that can accommodate many diets without anyone realizing there’s anything out of the ordinary. This red raspberry beauty is just that.

You can easily make this tart gluten free by using gluten free graham crackers (I like Pamela’s), and completely plant-based by switching to vegan butter (such as Earth Balance baking sticks) in the crust and creamy whole coconut milk in the ganache.

A few clever substitutions won’t make the results any less delicious, chocolate-y, or indulgent!!

Want to add even more berry flavor?

I love the simplicity of this tart as is, but if you feel like getting fancy, and upping the raspberry quotient, you can do one of two things: add a splash of raspberry liqueur (such as Chambord) to the ganache along with the vanilla.

Or, spread a few spoonfuls of good raspberry preserves (such as Bonne Maman) along the bottom of the crust before topping with the chocolate ganache.

And, although raspberries are my very favorite, fresh strawberries or blackberries would also be lovely here!


Raspberry Chocolate Ganache Recipe

Hey Sweet Friends! Comin’ at ya with a quick recipe! I use this raspberry chocolate ganache for soooo many things because it’s so quick and delicious!

I first used it when I made myself a birthday treat last year. It was PERFECT for my Chocolate Raspberry Cream Tart! I have a recipe and tutorial for this amazing treat here <<< OMG SO YUMMY!

Since then I have used this decadent raspberry chocolate ganache for cake fillings and French Macaron fillings.

Imagine sweet little bites of vanilla bean macarons with raspberry dark chocolate ganache inside *drooling*

Most recently I have used it for the filling in my Valentine’s treats. I modeled these giant macaron hearts off of the now famous Cream Tart. Making them petite and one serving sized and filling them with raspberry compote, raspberry chocolate ganache and Chantilly cream. They are a huge hit! Tutorial comin’ at ya soon, hang tight!

Of course you can always just drizzle it over a bowl of ice cream if you just can’t wait to indulge.

Let’s talk about Ganache really quick

Ganache is pretty easy but it can be finicky if you don’t know what you are doing. A basic ganache requires primarily just two ingredients- chocolate and cream.

The most important thing you want to keep in mind is don’t overheat the chocolate. Chocolate will seize if it gets too hot.

Ratios

Your cream to chocolate ratio will determine the consistency of your ganache. For a semi-sweet or dark chocolate ganache the standard ratio is 2:1. Meaning you would use 2 parts chocolate to one part heavy cream. Example – 8 ounces of chocolate to 4 ounces of heavy cream. This produces a good medium consistency ganache that is soft enough to drip when very warm and solidifies nicely when cooled. You can also whip it for a nice, pipeable frosting consistency when it is has cooled to about peanut butter consistency.

After a batch of ganache has cooled and become hard your can re-soften it by warming it in the microwave in 10 second bursts. Stirring well in between. It will melt very quickly so be careful!

Ganache can keep for months in the freezer.

Ganache can be flavored with many things including flavor extracts, syrups and compounds. Liquors, coffee, caramel and freeze dried fruits and berries. Just wait until the chocolate cools but is still stir-able to avoid splitting the ganache.

For a good trouble shooting guide to help fix a broken ganache check out my friend Kara’s website she’s got you covered in that department. Her post on her website Kara’s Couture Cakes is here >>> Oh My Gosh, Save My Ganache!

Now let’s walk through the process of Raspberry Chocolate Ganache

For that beautifully tart, fresh raspberry flavor I choose to use freeze dried raspberries. To me this imparts the most true raspberry flavor. You could use a raspberry compound but I have found it doesn’t quite have that fresh raspberry flavor and it pretty pricy!

You can either use the raspberry powder or whole raspberries and powder them yourself. I get mine on Amazon and this is the one I like. Click the photo for the Amazon link.

And of course I am a chocolate snob, so I love using Valrhona. My favorite is the Valrhona Chocolate Pearls. I use them for EVERYTHING. But they are not inexpensive! You can make a good ganache even using Ghirardelli Semi Sweet Chocolate Chips

Now you are going to make sure your freeze dried raspberries are a fairly fine powder. I put the whole raspberries in a plastic ziplock bag and crush them with a rolling pin. You can also put them in a food processor. A few bigger chunks are not a problem, just make sure a majority of it is fine powder.

Now heat your cream to the boiling point. You can do this in the microwave or on the stove top. Just make sure not to burn it. Now pour it over the chocolate and let it sit for about 5 minutes

Mixing

Now start stirring the mixture with a whisk and get all the cream incorporated with the milk. The chocolate pieces should all be melted and the ganache smooth. If there are little pieces of solid chocolate still, microwave the mixtuer for 10 seconds to heat a little more.

Now let your ganache sit and cool a bit. You don’t want to add the powdered raspberries when the ganache is still hot. It’s a little bit of a fragile emulsion when it’s hot and can break easily if you add flavorings too soon. I usually give it 10 minutes and it’s good to go.

Next add your powdered raspberries and stir them in well. This will thicken the ganache and it will have a slight texture. I find the texture very pleasing to the palate and it’s pretty to see some of the raspberry pieces in the ganache.

Such a decadent and beautiful ganache with endless uses! If you find something awesome you use it for let me know in the comments so I can try it!


Watch the video: CHOCOLATE RASPBERRY TART RECIPE How To Cook That Ann Reardon (November 2021).