Chocolate Ganache and Raspberry Tart
- Preparing Time: -
- Total Time: -
- Served Person: Makaes 8 servings
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- 2 large egg yolks
- 3 tablespoons powdered sugar
- 1 1/2 cups unbleached all purpose flour
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- Carbohydrate 48 g(16%)
- Cholesterol 105 mg(35%)
- Fat 28 g(43%)
- Fiber 6 g(24%)
- Protein 5 g(10%)
- Saturated Fat 17 g(84%)
- Sodium 16 mg(1%)
- Calories 447
Preparation Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms. Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes. Bake crust until golden, 25 minutes; cool. Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes. Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
Preparation Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms. Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes. Bake crust until golden, 25 minutes; cool. Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes. Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
