This raspberry-ganache tart is a lot simpler to make than it looks and you can’t beat the combination of rich chocolate and fresh raspberries. I love my heart-shaped tart pan and use it a lot. You can use round or square tart pans if you prefer.
Make a recipe of tart pastry dough. I make mine in a food processor.
- 1 cup cake flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into cubes
- 7 tablespoons water or heavy cream, or 2 eggs lightly beaten
Combine both flours and the salt in the food processor and process for 15 seconds.With the processor off, add the butter and liquid and process for 30 more seconds. If the dough still looks powdery, add up to 2 more tablespoons of liquid. Form into a disk, place in plastic wrap and refrigerate for about an hour.
Blind bake your tart shell. Roll pastry out and place in a tart pan that has a removable bottom.
Place a sheet of parchment paper over the dough-lined pan and pour in enough dried beans or rice to come up to the sides. Bake for about 15 minutes at 400 degrees F. Remove from oven when the edges are golden brown. Remove the parchment paper and rice. (Store the rice for future blind baking needs). Put the tart shell back in the oven and bake a further 15 minutes until the inside of the tart shell is golden brown.
Make the chocolate ganache
- 8 ounces good quality bittersweet chocolate, chopped (I use Callebaut chocolate) (Great baking starts with great ingredients)
- 1 cup heavy cream (I’ve even found lactose free whipping cream for the Handyman)
Place the chocolate in a heatproof bowl. Bring the cream to a simmer on the stove and pour it over the chocolate. Let the mixture sit for about 10 minutes, or long enough to melt the chocolate. Stir the ganache with a rubber spatula and then switch to a whisk and stir until smooth and the consistency of sour cream. If you like a lighter texture, whisk the ganache with an electric mixer until it is light and fluffy. (This gives you the consistency as pictured below.) Cool this mixture before assembling your tart.
Place two or so pints of fresh raspberries on your cooled tart. Remove from tart pan and sprinkle with icing sugar. Place in the fridge until a half hour before serving. Add whip cream or serve with ice cream if you aren’t afraid of the calories.