Raspberry and White Chocolate Ganache Tart
 
 
This Raspberry and White Chocolate Ganache Tart is an easy, no bake dessert that packs an incredible flavor punch!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the base:
  • 2 cups (240g) graham crackers, crushed
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • For the filling:
  • ⅓ cup (90ml) homemade or store-bought raspberry coulis
  • 1 cup (240ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 tbsp corn syrup (golden syrup in the UK)
  • 12 oz (340g) white chocolate, roughly broken
  • ½ cup (62g) fresh raspberries, for garnish
  • Extra coulis to serve, optional
Instructions
  1. Spray a 9 inch tart pan with cooking spray and leave to one side.
  2. Place the crushed biscuits into a medium-sized bowl and pour over the melted butter. Stir until all of the biscuit crumbs are coated in butter.
  3. Tip into your prepared pan and press into an even layer, bringing it up the sides to the top of the pan to make the tart sides. Make sure it's well packed! I use the base of a measuring cup to ensure my base is flat and even.
  4. Place in the fridge for 30 minutes to chill.
  5. Once chilled, pour the raspberry coulis on top of the base and spread into a thin, level layer with a spatula.
  6. Place back in the fridge for 30 minutes until it's slightly firm to the touch.
  7. Once chilled, make the ganache: Place the cream, vanilla extract, salt, and corn syrup into a medium-sized saucepan over a low heat. Bring to a simmer, stirring occasionally, but be sure not to boil it. Once simmering, remove from the heat and add in the broken chocolate, one handful at a time, stirring until it's melted. Repeat until all the chocolate is mixed in with the cream.
  8. Leave to cool for 10-15 minutes until it's just slightly warm to the touch. If it's too hot, it will mix with the coulis layer and melt the base!
  9. Once cool, gently pour the ganache on top of the raspberry coulis layer, being careful not to mix the two layers together too much. If you pour too quickly, the coulis will push to the outside and you won't get your layers!
  10. Leave to cool until the ganache just starts to set and then place in the fridge to set completely; 1½ - 2 hours.
  11. Once set, top with fresh raspberries and more coulis, if desired. Cut into 12 slices and enjoy!
  12. Raspberry and White Chocolate Ganache Tart will keep covered, in the fridge, for 3 days.
Recipe by SoFabFood at https://sofabfood.com/raspberry-white-chocolate-ganache-tart/