Raspberry and Dark Chocolate Ganache Tart

By lkoss

Ingredients

• crust:
• 1 1/2 cups all purpose flour
• 1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
• 3 tbsp icing sugar
• 2 egg yolks
• 1 tbsp lemon juice
• 1 tbsp plus 1 1/2 tsp cold water
• filling:
• 1 cup heavy whipping cream
• 12 ounces (360g)  70% dark chocolate (I used Lindt this time), chopped
• 1 tsp vanilla
• 1 tbsp Kahlua or strong coffee
• 4 cups fresh raspberries, lightly rinsed, and laid to dry on a tea towel
• 3 tbsp seedless raspberry jam
• sweetened whipped cream for garnish

Details

Servings 6
Adapted from sweetsugarbean.com

Preparation

Step 1

To make the crust, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.  In a small bowl, beat the egg yolks with the lemon juice and water.  Add to the flour mixture, with the motor running.  Dough should be soft.  Gather into a disc, wrap in plastic and chill for 30 minutes.  Roll out and fit into a 9 inch tart pan, trimming edges.  With a fork, poke a few holes in the crust.    Freeze 20 minutes.   
Preheat oven to 350 degrees.  Bake crust for 20-25 minutes until golden brown.  Let cool completely.
Meanwhile, heat cream in a heavy saucepan, until it comes to a boil.  Remove from heat and stir in chocolate.  Stir until completely smooth.  Add the vanilla and coffee flavouring.  Let cool 15 minutes.  Pour into cool crust.  Refrigerate until firm, about 40 minutes, then top with berries.  Melt down the raspberry jam with a bit of water and brush over the tart.  Chill for a 20 minutes before cutting.  Serve with sweetened whipped cream.