Chocolate Ganache Tarts


Crust Ingredients (or use pre-made):

1 1/2C all-purpose flour

1/2C confectioner’s sugar

1/4t salt

1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces

1 large egg, lightly beaten

For the Chocolate Ganache Filling

8oz bittersweet chocolate (either chocolate chips, or finely chopped bar of chocolate)

¾C whipping cream

2t vanilla

2T butter

For the Topping

2 pints fresh raspberries

powdered sugar, for dusting


For the Crust - if not pre-made

    • Add the flour, confectioner's sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add the butter and pulse until the butter is cut in - you want some pieces the size of peas and some the size of oatmeal flakes. Slowly add the egg, pulsing as you add it. Keep pulsing until the dough starts to clump together.

    • Turn the dough out onto a silicone mat and quickly and gently knead the dough just a few times, until it all comes together. Press the dough into the bottom of a greased tart pan with a removable bottom. Press evenly across the bottom and up the sides of the shell. Prick the bottom of the dough several times with a fork.

    • Freeze the crust for at least 30 minutes, preferably longer, before baking.

    • Preheat the oven to 375 degrees F. Butter a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

    • Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer, until it is firm and golden brown.

    • Let the crust cool.

For the Chocolate Ganache Filling

    • Place the chocolate in a heatproof bowl.

    • Place the cream and the vanilla in a small saucepan and heat over low, stirring often, until mixture is just simmering.

    • Pour the warm cream over the chocolate and whisk until melted and smooth. Add the butter and whisk until smooth and fully blended.

    • Using a frosting/piping tube - pour the chocolate into the tart shell (cooled) and spread in a smooth, even layer.

    • Place raspberries in even rows on top of the ganache, face down.

    • Dust with powdered sugar, if desired.