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Raspberry Chocolate Ganache Tart

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One word here...........YUMMY!

Recipe from Diane Phillips, "Do Ahead Easter", Cook's Wares, March 2004

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Ingredients

  • Tart:
  • 1 Oreo cookie crust (recipe below) or 1-Pastry shell (recipe below)
  • 1/3 cup seedless raspberry preserves
  • 1 tablespoon Grand Marnier or Amaretto
  • Chocolate Ganache (recipe below)
  • 2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • 1 teaspoon vanilla
  • Oreo Cookie Crust: (makes one 9-inch crust)
  • 25 Oreo cookies, crushed (this will give you about 2 1/2 cups)
  • 1/2 cup (1 stick) unsalted butter, melted
  • Pastry Shell: (makes two 9-inch crust)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 tablespoon (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1/3 cup cold vegetable shortening
  • 6-8 tablespoons (about 1/3 cup) ice water
  • Chocolate Ganache:
  • 1 1/2 cups heavy cream
  • 10 ounces semi-sweet chocolate broken into pieces
  • 1 tablespoon Grand Marnier or Amaretto

Details

Servings 6

Preparation

Step 1

To make the Oreo Crust:
In a mixing bowl, combine the cookies and butter, until they begin to come together.

Preheat the oven to 350 degrees. Press the crumbs into the bottom and up the sides of a 9-inch pie plate, or spring form pan. Bake the crust for 10 minutes, remove from the oven and allow to cool. Use immediately, refrigerated 2 days, freeze for up to 2 months.

To make the Pastry Crust:
In the food processor, blend together the flour, salt, and sugar in the work bowl.

Add the butter and shortening, pulsing for 8-12 times until the butter is the size of peas.

With the machine running, pour in the water a bit at a time, and pulse until the dough begins to form a ball.

Turn the dough onto a piece of plastic wrap and gather it into a ball.

Refrigerate for at least 30 minutes, or freeze for 2 months.

On a floured board, cut the dough in half refrigerating one half for a later use.

Roll out one piece of dough into an 11 or 12-inch round circle.

Place the dough in a buttered 9-inch pie plate, nudging the dough into the bottom with the knuckles of your hand. Form a decorative edge by folding the dough underneath itself, and then pinching the dough, or cut the dough level with the pan, and use the tines of a fork to form a decorative edge. Repeat with the remaining dough, if desired. *At this point, the formed pie crusts can be frozen for up to 2 months.

To pre-bake the pie crust, preheat the oven to 400 degrees, line the crust with aluminum foil, and weigh down with dry beans or pie weights.

Bake the crust for 15 minutes, remove the foil, and beans, and bake another 10-15 minutes, until th einside of the shell is golden brown.

Remove from the oven and allow to cool completely before filling.

To make the Ganache:
In a 2-quart saucepan, combine the cream and teh chocolate pieces and stir over medium low heat until the chocolate is completely melted, then over very low heat, simmer, stirring constantly until the mixture thickens slightly to the consistency of heavy cream.

Chill the ganache for an hour. Then beat in the Grand Marnier and beat the mixture until it is smooth and creamy, and it forms soft peaks.

To make the Tart:
In a small bowl, stir together the raspberry preserves and the Grand Marnier. Spread the jam mixture evenly into the bottom of the cooled tart shell.

Spread the chocolate ganache mixture into the tart shell. Chill the tart for up to 24 hours.

To finish the tart, whip the heavy cream with the confectioner's sugar and vanilla and then spread over ganache. Serve immediately.

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