A yummy tart with fresh raspberries and chocolate ganache is the stuff of summer dreams.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into cubes
1/4 - 1/2 cup cold water
12 ounces semi-sweet chocolate, melted
Large pinch salt
1 cup + 2 tablespoons whipping cream, hot
1/3 cup raspberry jam
3 punnets fresh raspberries
Let's get Cooking...
Make the tart shell: Mix together the flour, salt and sugar in a food processor. Add the butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water and pulse until the dough sticks together when squished together. Divide the dough into 2 disks and wrap them in plastic wrap. Refrigerate until firm, about 1 hour. This recipe only uses 1 disk, so reserve the other disk for later use. Roll the dough out on a floured surface into a 10-inch circle. Drape this into a 9-inch pie plate and press in. Pinch the edges to create a pattern and poke holes in the base with a fork. Bake at 400F for 30-40 minutes, until golden brown. Cool completely.
Make the ganache filling: Add the whipping cream and salt to the melted chocolate and mix until fully combined. Cover with plastic wrap and transfer to the fridge until the ganache has cooled and thickened, about 30 minutes. Beat with an electric mixer until the ganache lightens in color and texture.
Assembly: Spread the raspberry jam onto the base of the pie crust. Top with the whipped ganache and fresh raspberries. Enjoy!