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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Raspberry-Ganache Tart

1. 2 c. almond flour -

2. 1 tbsp. brown sugar -

3. 1/4 tsp. salt -

4. 1/4 c. unsalted butter, softened and cut into cubes -

5. 8 oz. dark chocolate, chopped -

6. 3/4 c. heavy cream -

7. 1/4 c. seedless raspberry jam -

8. 5 1/2 c. fresh raspberries -

How to cook deliciously - Raspberry-Ganache Tart

1. Stage

For 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. Stage

Transfer 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. Stage

Bake 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. Stage

Add 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.

5. Stage

Spread 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.