Chocolate Ganache and Raspberry Tart
- 1 12 cups unbleached all-purpose flour
- 10 tablespoons butter, unsalted, chilled and cut into 1/2 inch cubes
- 3 tablespoons powdered sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water, plus
- 1 12 teaspoons water
- 12 cup heavy whipping cream
- 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
- 1 12 teaspoons Kahlua, other coffee flavored liqueur or 1 12 teaspoons strong coffee
- 1 teaspoon vanilla extract
- 4 cups raspberries, fresh
- 3 tablespoons raspberry jam, seedless
- Using on/off turns, mix flour, butter and sugar in processor until coarse forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl.
- Add to processor, mix until moist clumps form.
- Gather dough into ball, flatten into disk.
- Wrap in plastic.
- Chill 30 minutes.
- Dough can be made 2 days ahead.
- Keep chilled.
- Preheat oven to 375.
- Butter 9 inch diameter tart pan with removable bottom.
- Roll out dough on lightly floured work surface to 12 inch round.
- Fit dough into pan, trim overhang.
- Freeze 20 minutes.
- Bake crust until golden, 25 minutes.
- Cool.
- Meanwhile, bring cream just to boil in small saucepan.
- Remove from heat.
- Add chocolate, stir until smooth.
- Stir in liqueur and vanilla.
- Cool ganache 15 minutes.
- Transfer cooled crust to platter.
- Spoon chocolate ganache into crust and smooth top.
- Arrange raspberries atop chocolate.
- Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth.
- Brush warm glaze over berries.
- Can be made 8 hours ahead.
- Cover and let stand room temperature.
flour, butter, powdered sugar, egg yolks, lemon juice, water, water, heavy whipping cream, bittersweet chocolate, kahlua, vanilla, raspberries, raspberry
Taken from www.food.com/recipe/chocolate-ganache-and-raspberry-tart-312284 (may not work)