Chocolate Ganache Tarte w/Raspberries

Ingredients

Crust:

  • 1 pre-packaged pecan shortbread cookies
  • 1/2 stick butter (softened)

Ganache:

  • 3-12 oz premium chocolate bars
  • 1 1/2 cups heavy cream

Topping:

  • 12-18 oz raspberries (depending on size)
  • 1 small jar raspberry jam (warmed)

Serves 10-12
Oven Temp 350 F
Prep Time 20 min
Total Time 5 hrs

Sharon's Hint

Use high quality chocolate bars for the ganache. Try different percentages of cocoa content for a rich finished product.

Directions

For crust, place cookies in a food processor or large zip bag and crush to fine crumbs. Add cookie and softened butter into a mixing bowl and blend until combined.. Press mixture into the bottom of a 9"springform pan. Bake at 350F for 8-10 min until lightly browned. Let cool. For ganache layer, break up chocolate bars in a glass mixing bowl and set aside. Pour heavy cream in a saucepan and heat on med high until bubbles form on the edges (do not boil). Pour cream over broken chocolate and let sit undisturbed for 2-3 minutes. Slowly whisk chocolate and cream until smooth and melted. Pour into prepared crust and refrigerate for 1/2 hour. Place raspberries on cooled chocolate mixture and brush with warmed jam. Return to refrigerator for at least 4 hours or overnight.

 

     
Mailing Address

P.O. Box 549
Traverse City, MI   49685-0549

Phone: 800-678-1941
Fax: 231-946-1902

Physical Address

(Courier Deliveries Only)
1868 McRae Hill Road
Traverse City, Michigan 49685