Chocolate Raspberry Ganache Tart
March 18, 2013
One of my favorite flavor combinations is raspberry and chocolate. The sweet/tart quality of the raspberry perfectly cuts through richness of the chocolate making for a wonderfully balanced dessert. This is especially important with parve baking. It is easy to make intensely rich parve desserts but it is a bit more difficult to make desserts with balance, ones that don’t make you want to take a large swig of water between each bite. With a dairy dessert it is easy to cut the richness of an intense chocolate ganache or cake with a bit of whipped cream, but with parve desserts there isn’t that same easy solution. That is why I adore the combination of chocolate and raspberry especially in intense chocolate desserts like this one.
This tart is filled with a rich chocolate ganache and topped with a tangy raspberry curd. It is decadently rich and extremely satisfying. This is the kind of dessert you serve in thin slices after an elegant dinner party. I served this tart after shabbat dinner last week and got rave reviews, even before I told anyone that it also happened to be Kosher for Passover. The recipe looks like it has a lot of steps each step is actually fairly straight forward to make, and the raspberry curd can even be made up to week ahead. I love this crust because not only is a press in crust, which means no rolling, it also uses oil instead of margarine. I try not to use margarine on Passover since there are no Passover margarines without hydrogenated oils, so I try to make recipes that avoid margarine all together. This crust is one of my favorite pesach building block recipes. (I use it in this meyer lemon tart and this honey nut tart as well)
I highly recommend adding this tart to your pesach repertoire, it is sure to be a big hit.
For more delicious Passover desserts be sure to check out all the recipes the talented cooks and bakers of the Kosher Connection dreamed up this month.
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Chocolate Raspberry Ganache Tart
March 18, 2013
Ingredients & Instructions
Ingredients & Quantities
For the Raspberry Puree
- 1 (12 oz) bag frozen no-sugar added raspberries, thawed with juices reserved
For the Raspberry Curd
- 1/4 cup (2 oz) lemon juice
- 3/4 cup )6 oz) raspberry puree
- 1 1/4 cup (9.5 oz) sugar
- 4 eggs
- 4 egg yolks
- small pinch of salt
- 4 teaspoons potato starch
- 2 tablespoons (1 oz) coconut or vegetable oil
For the Crust
- 1.5 oz (1/4 cup) potato starch
- 2 oz (6 tablespoons) matzah cake meal*
- 2 oz (1/2 cup) almond meal
- 1/2 tsp salt
- 2 oz (1/4 cup) oil
- 2 oz (1/4 cup) almond milk
- 1 oz(2 tablespoons) sugar
- 2 oz semi sweet chocolate, melted
For Ganache
- 12 ounces good quality dark chocolate
- 1 1/2 cups (12 ounces) almond milk
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
Cooking Instructions
To Make the Raspberry Puree:
Puree the raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the curd. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)
To Make the Raspberry Curd:
Combine all of the ingredients except for the oil in a medium sauce pan. Whisk well to combine. Place a fine mesh strainer over a medium bowl and set aside. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and pour through the strainer, pushing the curd through with a rubber spatula. Whisk in the oil. Cover the bowl with plastic wrap and refrigerate until set. (can be made up to a week ahead, store in an airtight container in the refrigerator.)
To Make the Crust:
Preheat the oven to 425.
Whisk the potato starch, cake meal, almond meal, sugar and salt together in a large bowl. Add the oil and almond milk and stir to combine. Press the crust into a 9-inch tart pan with a removable bottom. Cover with a piece of foil, top with pie weights and bake for 15 minutes. Remove the foil and bake an additional 5-10 minutes or until golden brown. Remove the tart shell from the oven and cool completely.
Brush the melted chocolate over the crust to make a thin even layer of chocolate. Freeze for a few minutes to set the chocolate.
To Make the Ganache
There are two ways to make this ganache, with a food processor or an immersion blender. If using a food processor coarsely chop the chocolate and then process it in a food processor until finely chopped. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor while the motor is running. Process until the chocolate is fully melted. Add the vanilla and then process until smooth and glossy.
If using an immersion blender chop the chocolate until it is in very small pieces, no bigger than a lentil. Place the chocolate in a large bowl. Heat the almond milk until just boiling (this can be done in the microwave). Pour the almond milk slowly over the chocolate while blending with the immersion blender. Add the vanilla and blend until smooth and glossy.
Pour the ganache into the chocolate coated tart crust, filling it 3/4 full. (There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is). Once the ganache has set gently spoon the raspberry curd over the top of the ganache. Place the tart in the refrigerator until firm.
Before serving, remove the sides of the tart pan and garnish with fresh raspberries.
Recipe Details
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Chocolate Raspberry Ganache Tart
March 18, 2013
Recipe Details
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Ingredients & Quantities
For the Raspberry Puree
- 1 (12 oz) bag frozen no-sugar added raspberries, thawed with juices reserved
For the Raspberry Curd
- 1/4 cup (2 oz) lemon juice
- 3/4 cup )6 oz) raspberry puree
- 1 1/4 cup (9.5 oz) sugar
- 4 eggs
- 4 egg yolks
- small pinch of salt
- 4 teaspoons potato starch
- 2 tablespoons (1 oz) coconut or vegetable oil
For the Crust
- 1.5 oz (1/4 cup) potato starch
- 2 oz (6 tablespoons) matzah cake meal*
- 2 oz (1/2 cup) almond meal
- 1/2 tsp salt
- 2 oz (1/4 cup) oil
- 2 oz (1/4 cup) almond milk
- 1 oz(2 tablespoons) sugar
- 2 oz semi sweet chocolate, melted
**to make this tart gluten-free substitute Yehudah Gluten Free Cake Meal in place of the standard matzah cake meal.
For Ganache
- 12 ounces good quality dark chocolate
- 1 1/2 cups (12 ounces) almond milk
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish
Preparation & Cooking
Preparation
Cooking
To Make the Raspberry Puree:
Puree the raspberries in a food processor or blender. Pour the puree into a fine mesh strainer set over a bowl and use a spoon to force the puree through the strainer, leaving the seeds behind. Alternatively, run the raspberries through a food mill to remove the seeds. There may be more puree than is needed for the curd. Store the remainder in the refrigerator. (Lightly sweetened it makes a delicious sauce)
To Make the Raspberry Curd:
Combine all of the ingredients except for the oil in a medium sauce pan. Whisk well to combine. Place a fine mesh strainer over a medium bowl and set aside. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and pour through the strainer, pushing the curd through with a rubber spatula. Whisk in the oil. Cover the bowl with plastic wrap and refrigerate until set. (can be made up to a week ahead, store in an airtight container in the refrigerator.)
To Make the Crust:
Preheat the oven to 425.
Whisk the potato starch, cake meal, almond meal, sugar and salt together in a large bowl. Add the oil and almond milk and stir to combine. Press the crust into a 9-inch tart pan with a removable bottom. Cover with a piece of foil, top with pie weights and bake for 15 minutes. Remove the foil and bake an additional 5-10 minutes or until golden brown. Remove the tart shell from the oven and cool completely.
Brush the melted chocolate over the crust to make a thin even layer of chocolate. Freeze for a few minutes to set the chocolate.
To Make the Ganache
There are two ways to make this ganache, with a food processor or an immersion blender. If using a food processor coarsely chop the chocolate and then process it in a food processor until finely chopped. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor while the motor is running. Process until the chocolate is fully melted. Add the vanilla and then process until smooth and glossy.
If using an immersion blender chop the chocolate until it is in very small pieces, no bigger than a lentil. Place the chocolate in a large bowl. Heat the almond milk until just boiling (this can be done in the microwave). Pour the almond milk slowly over the chocolate while blending with the immersion blender. Add the vanilla and blend until smooth and glossy.
Pour the ganache into the chocolate coated tart crust, filling it 3/4 full. (There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is). Once the ganache has set gently spoon the raspberry curd over the top of the ganache. Place the tart in the refrigerator until firm.
Before serving, remove the sides of the tart pan and garnish with fresh raspberries.
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Recipe Page: https://www.couldntbeparve.com/recipe/chocolate-raspberry-ganache-tart/
what a decadent passover dessert! can’t wait for the holiday so i can try all of these recipes
Chocolate and raspberry is my favorite combination! Can’t wait to try it.
The raspberry curd sounds out of this world!!
Love chocolate and raspberry. Also love that almond milk is kosher for Passover. This tart is lovely.
The almond milk became available a couple of years ago and it makes a HUGE difference for natural parve pesach cooking. The only other option used to be making it yourself or using chemicals like rich whip. I was thrilled when I first found it and use it a lot throughout pesach.
Is anyone else having trouble finding the actual recipe for this tart?? Every time I click on it for the recipe, I get “Page Not Found”. 🙁
Which tart recipe are you looking for? The recipe for the chocolate raspberry ganache tart is at the bottom of the post. I checked the links for the other ones listed on this page and they seem to be working. If cab tell me what you are clicking when you get the error I can fix it. ( I could also email you a specific recipe if that would be helpful). So sorry you are having problems with this!
The recipe I was looking for was the chocolate raspberry ganache tart and every time I scrolled down, nothing was there (just the comments) or clicked on what should give me the recipe, I would get that silly message. But now, of course after I post a comment, here it is! 🙂 So, I’m not sure why I was getting what I was before, but am ecstatic to see the recipe now! Thanks for the reply! 🙂
This looks fantastic! I love the addition of raspberry curd.
You are right. There is nothing like chocolate and raspberries! And this looks perfect!
I am so excited to try this recipe! How much in advance can I make the tart and ganache? If I serve this Tuesday evening, can I make the tart and ganache, freeze it, and then add the raspberry curd a few hours before serving?
The tart can be made up to one day ahead. More than that and the crust will get a bit soggy. Since the ganache is so quick to make I tend not to make it until the crust is ready, although it is possible to make the ganache up to a week in advance and store it in the refrigerator. It will need to be rewarmed gently over simmering water so make it pourable again. Hope this helps!
Thank you! I did end up making it last night and put it in the fridge with the ganache. Would it help if I freeze the tart and ganache to avoid sogginess? I’m serving it tomorrow night.
I think it should be ok. If you lined the crust with chocolate that should prevent most sogginess. I had leftovers for a week and the crust was not quite as crisp as the first day but not unpleasantly soggy either. I don’t think there is any reason to freeze it at this point, it should be fine for Tuesday just in the fridge. Enjoy!
Hi Shoshana!
I love your recipes! Specially since most of the ingredients are available here in Sweden too, since they are so basic and natural! But it is a big struggle every Pesach to get hold of GF matzah and GF matzah cake meal is not not to think of. What else could I substitute the matzah cake meal with?
BR
I’m so glad you enjoy my recipes. I haven’t tried making this crust without the cake meal, but you could try increasing the amount of almond flour to about 3.5 oz and the potato starch to 2 ounces. The end result will not be exactly the same but it should work. I can’t guarantee it, since I have not tried it that way myself, but if you are willing to take a chance that could work. Let us know if you try it that way!