Raspberry Chocolate Ganache Tart


Crust

1/4 cup butter, melted

1 1/4 cups graham cracker crumbs (about 16 squares)

2 tablespoons sugar


Filling

1 1/2 cups semisweet or bittersweet chocolate morsels

2 tablespoons seedless raspberry jam

1 cup heavy whipping cream

1 teaspoon vanilla bean paste or vanilla extract


Preheat oven to 350°F. Place graham crackers in a food processor, add sugar and melted butter, and pulse until combined. Press mixture firmly and evenly into the bottom and up the sides of a springform pan. Bake for 10 minutes, then cool completely.


Place chocolate chips, raspberry jam, and heavy whipping cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully combined. Stir in vanilla. Pour filling into prepared crust. Refrigerate until set, about 2 to 4 hours. Top with whipped cream before serving.

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