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Raspberry Chocolate Ganache Tart
Raspberry Chocolate Ganache Tart

Before you jump to Raspberry Chocolate Ganache Tart recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

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You may well prefer cooking with your oven, but using a microwave instead will cost you a lot less money. When you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, however that is not true. You get the maximum energy savings by fully loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not really that hard. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to raspberry chocolate ganache tart recipe. To cook raspberry chocolate ganache tart you only need 18 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Raspberry Chocolate Ganache Tart:
  1. You need Shortcrust dough
  2. Provide plain flour
  3. Get icing sugar
  4. Prepare cold water
  5. You need butter, cold and diced
  6. Provide salt
  7. Provide Raspberry Jam
  8. Provide raspberry purée
  9. Take sugar
  10. Take Juice of half lemon
  11. Use Chocolate ganache
  12. Provide dark chocolate
  13. Use cream
  14. Provide butter
  15. Take Decoration
  16. You need Cocoa butter
  17. Take Freeze dried Raspberry
  18. Use Chocolate pearls
Instructions to make Raspberry Chocolate Ganache Tart:
  1. For the pastry, place flour, salt and sugar in a stand mixer bowl and stir till combined. With a flat beater attached, add in cold butter dices and mix till the butter crumbles into the flour. Add water and mix till the dough comes together. Wrap the dough in plastic wrap and chill for 10 mins.
  2. Roll the pastry into tart rings, poke the base with fork and chill for another 10 mins. Once chilled, bake the pastry for 10 mins at 200 Celsius.
  3. Grate some cocoa butter in the hot tart base and let cool.
  4. For the raspberry purée, place all items in a saucepan and cook till slightly reduced. Let cool. Once cooled, dollop a small amount into the tart shells. Set aside to cool.
  5. To make the ganache, heat cream and butter and pour into the chocolate. Let still for 2 mins and stir well to melt the chocolate completely. Let cool slightly and fill the tarts with ganache.
  6. Chill the filled tart for 20 minutes. Sprinkle the top with freeze dried raspberry and decorate with crispearls.

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