Raspberry and Dark Chocolate Ganache Tart
Adapted from sweetsugarbean.com, originally from Bon Appetit.
1 1/2 cups all purpose flour
1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
3 tbsp icing sugar
2 egg yolks
1 tbsp lemon juice
1 tbsp plus 1 1/2 tsp cold water
1 cup heavy whipping cream
12 ounces 70% dark chocolate, chopped
1 tsp vanilla
1 tbsp Kahlua or strong coffee
4 cups fresh raspberries, lightly rinsed, and laid to dry on a tea towel
3 tbsp seedless raspberry jam
whipped cream for garnish
To make the crust, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.
In a small bowl, beat the egg yolks with the lemon juice and water.
Add to the flour mixture, with the motor running. Dough should be soft. Gather into a disc, wrap in plastic and chill in refrigerator for 60 minutes.
Let crust sit for a few minutes to soften, then roll out on a floured surface and fit into a 9 inch tart pan. Fold overhang back into pan for a double-thick side, trimming excess. With a fork, poke holes all over. Freeze 30-60 minutes.
Preheat oven to 350 degrees.
Butter the shiny side of a piece of aluminum foil and press into crust, covering edges. Set on a baking sheet and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or so, until crust begins to brown. Let cool completely on a wire rack.
Meanwhile, heat cream in a heavy saucepan, until it comes to a boil. Remove from heat and stir in chocolate. Let sit for a minute to begin melting, then stir until completely smooth.
Add the vanilla and coffee flavouring. Let cool 15 minutes.
Pour ganache into cooled crust. Refrigerate until firm, about 40 minutes. While chilling, rinse raspberries and set aside to air dry. Once tart filling is firm, top with berries.
Melt down the raspberry jam with a bit of water and brush over the tart. Chill for a 20 minutes before cutting. Serve with sweetened whipped cream.