Chocolate Raspberry Tart
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
- 1 cup fresh raspberries
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine flour, cold cubed butter, sugar, and salt. Pulse until mixture resembles coarse crumbs.
- Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Let cool.
- Spread raspberry jam evenly over the cooled crust.
- Arrange fresh raspberries on top of the jam.
- In a heatproof bowl, combine chopped dark chocolate and 1 tablespoon of butter.
- In a small saucepan, heat the heavy cream until it just starts to simmer.
- Pour the hot cream over the chocolate and butter. Let sit for 2 minutes then stir until smooth and glossy.
- Pour the chocolate ganache over the raspberries in the tart shell. Smooth the top with a spatula.
- Chill the tart in the refrigerator for at least 2 hours until the ganache is set.
- Slice and serve the chocolate raspberry tart. Enjoy!
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