Sunday, June 10, 2012

Raspberry ganache tart

This weekend, I made two raspberry ganache tarts. They were fantastic and I got several rave reviews. Totally patting myself on the back for this one. :)
Looks like heaven I'll tell ya!
Raspberry ganache tart 
Makes: 1 tart or 9 inch pan

~ 2 bags of Chocolate cookies (such as animal crackers, teddy grahams, ect)*
~ 1.5 sticks of butter
~ 1/4 cup sugar

~ 1 cup heavy cream
~ 1 10oz bag chocolate chips {Used Enjoy Life's}

~ 1/4 cup raspberry jam {Used Smuckers' simply Raspberry}**
~ 2 cartons of Raspberries or fruit you have around

Preheat oven to 350*.

In a food processor, grind cookies. If you don't have one, no worries! Place cookies in a zip lock bag and use a medal scoop or ladle and smash cookies into a fine crumble. Melt butter in large bowl. Add cookie crumbs to butter and mix together. Add sugar and mix well. In a greased tart or circular pan, add mixture and press it on the bottom and sides of the pan. Place in oven for 8 minutes. This will "set" the crust. It won't brown. Once the time is up, remove from oven and set aside.

Heat cream until it reaches a boiling point. I used the microwave. Place chocolate chips in a bowl. Pour boiling cream over chocolate chips and let it set for five minutes. This is "magic" as the chips and cream combine to make a luscious ganache. After five minutes, stir mixture. If mixture is too soupy, add 1 Tablespoon of cornstarch to thicken. Pour mixture into "tart" crust. Place pan in freezer or refrigerator for at least 30 minutes.

In a small bowl, melt jam and set aside.

Once 30 minutes are up, pour and spread jam onto tart. Add fruit and then place back in the refrigerator or freezer for at least 30 more minutes. Once pan is completely cool to touch, store in fridge before and after serving.

Piece of heaven which was served Saturday at a party.
Sunday's dessert for the family. Used raspberries and blueberries to top.
* For top 8 free, allergy-friendly chocolate crackers, I used Orgran's Outback Animals cookies that weigh 6.2oz per bag. If you use a 10oz bag of regular teddy grahams or cookies, use 1 and 1/2 bags for crust.

** You are welcome to use a different fruit jam if you'd like. I just grabbed raspberry out the fridge first.


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