I didn’t realize until I uploaded this picture that I haven’t posted too many desserts on this blog. Truth be told, I don’t bake too often, but The Boy has a sweet tooth. He claims his cravings for sugary treats has been on the decline in the past few years, but I don’t really see any progress on that front. But if that’s what he believes, then I’ll let him have it (with an occasional reminder that he’s full of it. He he).
In any case, I happen to like chocolate. Add some fruit and I’m RSVPing to the party.
Raspberry Ganache Chocolate Tart
Tart dough* or store-bought pastry puff sheets
8 oz bittersweet chocolate
4 oz semi-sweet chocolate
1 cup heavy cream (soy creamer also works well)
1 teaspoon vanilla
2 pints raspberry (You might have extra, but extra is always good!)
Preheat oven to 350-degrees.
Spread dough into 9-inch tart pan. Over a double boiler, melt chocolate. When melted, remove from heat and mix in heavy cream and vanilla. Pour chocolate into tart pan. Bake for 20 minutes. Allow to cool for about 30 minutes before garnishing with raspberries.
Refrigerate for at least an hour before serving.
1-1/4 cup flour
1/4 teaspoon salt
8 tablespoons butter
1-2 tablespoon ice cold water
3 tablespoon sugar
In a food processor, add flour and salt. Start machine and add butter 1 tablespoon at a time. Let the machine go until the dough forms into a ball to a ball. If after 2 minutes the dough doesn’t form into a ball, add water 1 tablespoon at a time.
When done, wrap the dough in plastic wrap and place it in the refrigerator for at least an hour. The dough must be at room temperature before using.