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!
Stacey
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FORGOT TO PIN IT? Here it is. Thanks!
Raspberry Ganache Tart
Ingredients
- CRUST:
- 2 cups crushed Nilla Wafers about 3 cups of whole cookies give or take
- 5 Tbsp melted Butter
- 1/4 cup sugar
- GANACHE:
- 12 oz white chocolate I used Guittard white chips
- 1 cup heavy cream
- 1/2 cup raspberry jam I used seedless
- GARNISH optional:
- mixed berries currants and flowers
- Freeze dried raspberry powder take 1/4 cup freeze dried raspberries place in baggy and crush into fine powder.
Instructions
- Pre-heat oven to 350 degrees F
- CRUST:
- 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.
- GANACHE:
- 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).
- ASSEMBLY:
- 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.
- Garnish
This is rendering me speechless! (I think you’ve done this to me before!) The recipe seems almost too easy for its gorgeous presentation! Pinned! Have a great day!
Hi Annie! Thank you, that means so much coming from you! It is easy, thats one of the things that makes it so great 😉 . Take care!
Oh what an awesome bake! That’s the most pretty fruit tart I have seen all day. Yum it looks!
Hi Neha! Thank you very much! I wanted to see some fresh fruit in the middle of January 😉 . Take care.
What a beautiful tart! My mouth watered when I saw it. Makes me want to head to the store and buy everything I need to make this today.
Thanks Karol! Im so glad you like it! Its a winner! Take care.
Oh my gosh, Stacey. This tart is beautiful beyond words! I hope this is the year you guys decide to take a vacation, but if not having a dessert like this to comfort you doesn’t sound too bad :). Have a great week, my dear!
Hi Kelsie! Thank you so much!! Vacation is definitely on my mind. So glad you like the tart! Take care.
Stunning does not even begin to describe this! Your photos are magnificent!! Raspberries were meant to be paired with chocolate, in my opinion 🙂
We’ve been looking up flights to warm places since the end of December, haha – like you, we’ll probably just suck up this cold weather and save some money. Come ON summer!
Hi Katherine! lol I know $$$ is always a deciding factor isn’t it 😉 . Thanks, thrilled you like the tart and agreed can’t beat the combo! Take care.
Your presentation and pictures are stunning Stacey!! The recipe is so simple, I can easily whip it up for our dinner dessert tonight! But I can’t match that beautiful garnish and plating!
Hi Deepika! Thank you so much! Im so happy you love the pics! I went a little over board on the garnish but I just needed some color and freshness this time of year 😉 . Take care.
This is just stunning Stacey, and the flavours sound delicious and the crunchy base. Yum! On the subject of vacation my hubby and I are going to Canada in May and I can’t wait
Hi Marie! Canada sounds so fun, May will be here before we know it (fingers crossed). And thank you, Im so glad you like the tart and yes the crunchy base is fab. Take care.
These look amazing… I can’t wait to try them!!!
What a fun Idea…thanks Stacey 🙂
Hi Puja! Thank you 🙂 , Im so glad you like it. Take care.
Stacey, you really do make the most beautiful desserts. I seriously could not stop looking at this beautiful masterpiece. It looks absolutely stunning and the recipe sounds really delicious.
Thank you for sharing…have a great week 🙂
Hi Ashika! Thank you very much that means a lot! This was a lot of fun to photograph and eat 😉 . Take care.
Wow, gorgeous photography! The tart almost looks too good to eat! I’ve actually never made a tart before but you’re inspiring me to give this a whirl! Seriously, amazing job!
Thank you Christina! Its always fun to photograph something like this tart! Im so glad its inspired you :-). Take care.
This tart looks incredible Stacey! That ganache is calling my name. And it’s so nicely styled. Good choice on the flowers and berries. This tart is almost too pretty to eat! Almost…..;)
Thank you Leanne! Ganache calls my to lol. I did feel bad when it came time to cut it up but I got over it 😉 . Take care.
Once again you’ve created a show stopper! This looks beautiful and delicious!
Hi Kathy! Thank you very much for the kind words. It is super delicious! Take care.
As a passionate lover of tarts, I can assure you that this is the best recipe I’ve seen so far, Stacey. Such an appealing recipe which I am very intrigued to try! 🙂
Hi Agness! Thank you so much, its a keeper ;-). Glad you like it. Take care.
This is the prettiest tart I have ever seen!! It looks too pretty to eat, but then again it looks so phenomenal that I have to have some. Pinning!
Thanks Thao! I feel the same way 😉 . So glad you like it. Take care.