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Raspberry Ganache Tart recipe. Smooth, rich and creamy raspberry ganache wrapped in a crunchy cookie crust. | thesugarcoatedcottage.com
Stacey - The Sugar Coated Cottage

Raspberry Ganache Tart

5 from 4 votes
Raspberry Ganache Tart recipe. Smooth, rich and creamy raspberry ganache wrapped in a crunchy cookie crust. | thesugarcoatedcottage.com
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 tart
Course: Dessert
Cuisine: Tart
Ingredients Method

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.

Method
 

  1. Pre-heat oven to 350 degrees F
  2. CRUST:
  3. Mix the crumbs, the melted butter and sugar.
  4. Press the crumbs into the rectangular tart pan. (I used a nonstick pan)
  5. 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.
  6. Bake 10 minutes or until golden brown.
  7. Let cool completely.
  8. GANACHE:
  9. Heat heavy cream until just about to a boil.
  10. Pour over white chocolate, let set for 2 minutes.
  11. Start to stir the mixture in small circular motions, then stirring in larger circles until all combined.
  12. Mix in the raspberry jam, mix until completely combined.
  13. Let set until completely cooled (overnight).
  14. ASSEMBLY:
  15. When ready to assemble put ganache in bowl of mixer and whip for about 1 minutes to lighten it up.
  16. Pour into prepared crust. Even out with offset spatula.
  17. Garnish

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