Raspberry-Ganache Tart

Name: Raspberry-Ganache Tart
Yield: 1
Ingredients: 2 c. almond flour; 1 tbsp. brown sugar; 1/4 tsp. salt; 1/4 c. unsalted butter, softened and cut into cubes; 8 oz. dark chocolate, chopped; 3/4 c. heavy cream; 1/4 c. seedless raspberry jam; 5 1/2 c. fresh raspberries

By Rachel ConnersPublished: Jul 30, 2015

Rachel Conners

Yields:

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This whipped ganache, no-bake filling will blow your mind.

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Ingredients

For the crust

2 cups almond flour
1 Tbsp. brown sugar
1/4 tsp. salt
1/4 cup unsalted butter, softened and cut into cubes

For the filling

8 oz. dark chocolate, chopped
3/4 cup heavy cream
1/4 cup seedless raspberry jam
5 1/2 cups fresh raspberries

Directions

1. Step 1For the graham cracker crust: Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine the almond flour, brown sugar, and salt. Stir together. Add in the butter. Cut in with a pastry cutter or your fingers until the dough has come together and only small bits of butter remain.
2. Step 2Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
3. Step 3Bake in center of oven until golden and firm, about 15-18 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
4. Step 4For the whipped chocolate ganache: Microwave the heavy cream for 45 seconds to 1 minute or until steaming. Add the chocolate. Let stand for 2 minutes and then stir until smooth. Place in the fridge for about 1 hour or until the ganache has thickened and cooled.
5. Step 5Add the ganache to the bowl of stand mixer fitted with the whisk attachment (a hand mixer is fine if you don’t have a stand mixer). Whip until whipped and lightened in color. Add in the raspberry jam and whip until fully incorporated.
6. Step 6Spread the whipped chocolate ganache on the cooled crust, then top with the fresh raspberries, arranging however you desire. Let chill in the refrigerator for 1 hour before slicing and serving.