Happy Valentine’s Day! Though I’m not the world’s biggest fan of chocolate cake, I’m a fiend when it comes to a decadent chocolate ganache tart. When chilled, the filling in this recipe by Amy Wisniewski provides the perfect canvas on which raspberries can be placed – I glazed my heart with a thinned jam, which left it perfectly glistening and ready to serve!
Raspberry and Chocolate Ganache Tart
Trader Joe’s pie crust
8 oz bittersweet chocolate, finely chopped
4 oz semisweet chocolate, finely chopped
4 Tbsp unsalted butter (1/2 stick), cut into small pieces
1 c heavy cream
3 Tbsp granulated sugar
1/4 tsp fine salt
2 containers of organic raspberries, gently washed and well drained
1/3 c seedless raspberry jam*
Place pie dough in fluted 10-12" tart pan with removable bottom. Fully bake, according to box instructions. Remove to wire rack to cool.
Meanwhile, place chocolate and butter in a medium bowl; set aside.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1 1/2 to 2 hours.**
Arrange raspberries to cover chilled ganache tart. Add jam to saucepan and heat with 1 tablespoon of water to create a thin glaze for berries. When slightly cooled, using pastry brush, carefully coat the berries with glaze.
Refrigerate unused tart, covered. Serve within 1-2 days.
* Apricot jam or apple jelly can be used for glaze in place of raspberry.
** I find it worked best to chill the tart for no more than 30-45 mins. in the refrigerator before adding the raspberries -- to allow the raspberries to just barely affix into the top of the ganache.