Chocolate Ganache Tart with Raspberry Swirl and Shortbread Crust

Description

A rich and decadent chocolate ganache tart with a sweet raspberry swirl and buttery shortbread crust.

Ingredients

For the Shortbread Crust:

• 1 1/2 sticks (6 oz) unsalted butter, softened
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Raspberry Swirl:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar

For the Chocolate Ganache Filling:

• 1 cup (200g) high-quality dark chocolate chips (at least 70% cocoa)
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

Make the Shortbread Crust:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt. Add the softened butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of a 9-inch (23cm) tart pan with a removable bottom.
4. Bake for 20-25 minutes, or until the crust is lightly golden brown.

Make the Raspberry Swirl:

1. In a small bowl, mix together the fresh raspberries and granulated sugar.
2. Let it sit at room temperature for about 15 minutes to allow the berries to release their juice.

Make the Chocolate Ganache Filling:

1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Remove from the heat and stir in the heavy cream until smooth.
3. Stir in the softened butter and vanilla extract.
4. Pour the chocolate ganache into the prepared tart crust.

Assemble the Tart:

1. Arrange the raspberry swirl on top of the chocolate ganache filling, using a spatula or spoon to create a swirly design.
2. Chill the tart in the refrigerator for at least 2 hours before serving.

Serving Suggestions

• Serve chilled, garnished with fresh raspberries and shortbread crumbs if desired.
• Enjoy as an indulgent dessert or snack!