Raspberry Ganache Tart. Smooth, rich and creamy raspberry ganache wrapped in a crunchy cookie crust.
In the beginning of every winter the hubby and I talk about vacation plans, each year we discuss possible warm weather destinations and then conclude that we’ll just save the money this year and tough it out. Until about mid January, after the snow and frigid temps have decided to stick around, we start rethinking our original decision lol. That’s where we are right now, to go or not to go 😉 .
In the mean time…If ever there was a dessert to be in love with this is IT! Sweet and creamy white chocolate mixed with raspberries to create the finest raspberry ganache. Cookies ground into a fine crumb and baked to create a crumbly crunchy crust. What’s not to love? Each bite is like heaven. Because its so rich though I would start with small slices, you can always have more.
For the garnish I went kind of nuts, the berries and flowers at the store were just too tempting not to bring home and since we are still getting snow the powdered sugar just seem perfectly appropriate. I even threw on a little freeze dried raspberry powder.
This Raspberry Ganache Tart pairs perfectly with a hot cup of coffee or tea!
FORGOT TO PIN IT? Here it is. Thanks!
- 2 cups crushed Nilla Wafers (about 3 cups of whole cookies give or take)
- 5 Tbsp melted Butter
- ¼ cup sugar
- 12 oz white chocolate (I used Guittard white chips)
- 1 cup heavy cream
- ½ cup raspberry jam (I used seedless)
- GARNISH (optional):
- mixed berries, currants and flowers
- Freeze dried raspberry powder (take ¼ cup freeze dried raspberries place in baggy and crush into fine powder).
- Pre-heat oven to 350 degrees F
- Mix the crumbs, the melted butter and sugar.
- Press the crumbs into the rectangular tart pan. (I used a nonstick pan)
- You may need to use the bottom of glass to press it down firm. And gently press the side of a glass against the sides to make the edges of crust firm.
- Bake 10 minutes or until golden brown.
- Let cool completely.
- Heat heavy cream until just about to a boil.
- Pour over white chocolate, let set for 2 minutes.
- Start to stir the mixture in small circular motions, then stirring in larger circles until all combined.
- Mix in the raspberry jam, mix until completely combined.
- Let set until completely cooled (overnight).
- When ready to assemble put ganache in bowl of mixer and whip for about 1 minutes to lighten it up.
- Pour into prepared crust. Even out with offset spatula.