Raspberry Ganache Tart
Raspberry Ganache Tart recipe. Smooth, rich and creamy raspberry ganache wrapped in a crunchy cookie crust. | thesugarcoatedcottage.com
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
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