Chocolate Ganache And Raspberry Tart Recipes

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EASY RASPBERRY-GANACHE COOKIE TARTS



Easy Raspberry-Ganache Cookie Tarts image

These cookie cups made with Betty Crocker™ chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!

Provided by Cindy Rahe

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ cookie mix chocolate chip
Butter and egg called for on cookie mix pouch
1 cup dark chocolate chips
3/4 cup heavy whipping cream
32 fresh raspberries

Steps:

  • Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
  • Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
  • Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
  • To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 7

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
  • In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

Nutrition Facts : Fiber 4 g

CHOCOLATE GANACHE AND RASPBERRY TART



Chocolate Ganache and Raspberry Tart image

Provided by Anna Pump

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Valentine's Day     Raspberry     Kahlúa     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makaes 8 servings

Number Of Ingredients 12

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

Steps:

  • Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
  • Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
  • Bake crust until golden, 25 minutes; cool.
  • Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
  • Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

RASPBERRY AND WHITE CHOCOLATE GANACHE TART



Raspberry and White Chocolate Ganache Tart image

Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -

Provided by Chef mariajane

Categories     Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/4 cup cocoa
2/3 cup icing sugar
1/2 cup butter, cut into chunks
1 egg yolk
2 tablespoons heavy cream
3 cups europe's best select raspberries, frozen
1 vanilla beans or 1 teaspoon pure vanilla extract
2/3 cup heavy cream
16 ounces white chocolate, chopped

Steps:

  • CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
  • Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
  • Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
  • FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
  • ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6

TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
2 cups fresh raspberries
¼ cup white chocolate chips (such as Ghirardelli®)
1 teaspoon vegetable oil, divided
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
  • Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
  • Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
  • Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE



Chocolate Ganache Cake with Raspberry Sauce image

Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 18

2 pounds semisweet chocolate, chopped
1-1/4 cups butter, cubed
8 large eggs
1/4 cup all-purpose flour
GANACHE:
2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
SAUCE:
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon orange extract
CHOCOLATE WHIPPED CREAM:
1 cup heavy whipping cream
3 tablespoons sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract

Steps:

  • Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.

CHOCOLATE GANACHE AND RASPBERRY TART



Chocolate Ganache and Raspberry Tart image

A flaky crust and a chocolate filling topped with a glistening tumble of raspberries. Bon Appetit, July 2008.

Provided by Cristina Barry

Categories     Tarts

Time 1h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour
10 tablespoons butter, unsalted, chilled and cut into 1/2 inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water, plus
1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 1/2 teaspoons Kahlua, other coffee flavored liqueur or 1 1/2 teaspoons strong coffee
1 teaspoon vanilla extract
4 cups raspberries, fresh
3 tablespoons raspberry jam, seedless

Steps:

  • Using on/off turns, mix flour, butter and sugar in processor until coarse forms.
  • Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor, mix until moist clumps form.
  • Gather dough into ball, flatten into disk. Wrap in plastic. Chill 30 minutes.
  • Dough can be made 2 days ahead. Keep chilled.
  • Preheat oven to 375.
  • Butter 9 inch diameter tart pan with removable bottom.
  • Roll out dough on lightly floured work surface to 12 inch round. Fit dough into pan, trim overhang. Freeze 20 minutes.
  • Bake crust until golden, 25 minutes. Cool.
  • Meanwhile, bring cream just to boil in small saucepan. Remove from heat.
  • Add chocolate, stir until smooth.
  • Stir in liqueur and vanilla.
  • Cool ganache 15 minutes.
  • Transfer cooled crust to platter.
  • Spoon chocolate ganache into crust and smooth top.
  • Arrange raspberries atop chocolate.
  • Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries.
  • Can be made 8 hours ahead. Cover and let stand room temperature.

Nutrition Facts : Calories 347.4, Fat 21.7, SaturatedFat 13, Cholesterol 111, Sodium 113.7, Carbohydrate 34.5, Fiber 4.7, Sugar 9.9, Protein 4.3

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From gritsandpinecones.com


CHOCOLATE RASPBERRY TART (CHOCOLATE GANACHE ... - DISHING …
2021-07-10 Chocolate Ganache: 1) Once tart shell is cool, place chocolate chips in a heatproof bowl. Then, heat the heavy cream, vanilla, and salt on in a saucepan on the stove. 2) Once the heavy cream comes to a robust simmer, pour the heavy cream over the chocolate and let sit for 2 minutes. DO NOT WHISK.
From dishingwithdelaney.com


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