09 July 2012

Salted Chocolate Ganache Raspberry Tart

This basic dessert recipe is super simple, though it does require that you prepare it ahead of time.  The silver lining is you can make it in advance and store it in the fridge!

Salted Chocolate Ganache
8 oz. dark or semisweet chocolate, chopped
1 cup heavy cream
pinch salt
4 tbsp butter, room temperature & cubed
2 tbsp spiced rum

  1. Heat cream, chocolate and salt in a double boiler over low heat, stirring constantly.
  2. Add butter, stirring until smooth and glossy.
  3. Stir in rum.
  4. Pour into prepared crust and let cool. 
  5. Place in refrigerator for at least an hour.
  6. Top with raspberries, fresh whipped cream, and chopped hazelnuts.

Shortbread Pastry Crust

1 cup all purpose flour
1/4 cup sugar
1/2 cup unsalted butter, room temperature & cubed

  1. Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the dough blade, pulse together 1 cup of all-purpose flour and sugar. Pulse in butter until the mixture is crumbly. Press firmly into the bottom of prepared pan of choice.
  2. Bake for 10-15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.