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This chocolate raspberry tart is the perfect minimal-effort fancy dessert! It looks fancy and complicated, but it's truly so easy to make. Just make a super simple shortbread crust, top it with your favorite store-bought jam, and pour a silky smooth ganache on top. Dress it up with fresh raspberries and small basil leaves, and you've got an easy, yet beautiful showstopper!
Ingredients
- Butter
- Powdered Sugar
- Flour
- Raspberry Jam
- Chocolate
- Heavy Cream
- Fresh Raspberries
Instructions
This tart seems fancy and complicated to make, but I assure you it's very simple! Start with a shortbread crust, then spread on your favorite store-bought jam, and top with a 3-ingredient chocolate ganache. Add fresh raspberries and basil leaves, and that's it!
FAQ
How to make chocolate ganache:
This chocolate ganache is made with heavy cream, semi-sweet chocolate, and butter. Typically, ganache is made by bringing the heavy cream to a simmer and then pouring over the chocolate. But I like to cheat - I just heat the heavy cream in the microwave for about 30 seconds, then add in the chocolate and stir until smooth. Or I heat the chocolate and heavy cream together. So much simpler, and still comes out great.
What to do when ganache splits:
Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter. You shouldn't have to worry too much about this, since this recipe does add butter to the ganache!
Kitchen equipment:
- Electric mixer: A stand mixer or a hand-held electric mixer is needed to cream the butter and sugar together for the shortbread crust.
- Tart pan: You'll need a 9 inch tart pan with a removable bottom for this recipe.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
How to store this tart:
Store this tart at room temperature or in the fridge for up to 5 days.
BAKING IN GRAMS
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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