Ganache and Raspberry Tart
Ингредиенты
- 1 1/2 cup (210 g) chocolate cookie crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 340 g (12 oz) dark chocolate, 64 to 76% cocoa mass, chopped
- 250 ml (1 cup) 35 % heavy cream
- 30 ml (2 tbsp) corn syrup
- 1/4 cup (55 g) unsalted butter, softened
- 15 ml (1 tbsp) raspberry liqueur (see note)
- 1 lb (450 g) fresh raspberries
Инструкция
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- In a bowl, combine the cookie crumbs and melted butter until just moistened. Evenly distribute the crumb mixture at the bottom and on the sides of a 23 cm (9-inch) pie plate with a removable bottom. Press firmly.
- Bake for 10 minutes. Remove from the oven and let cool on a wire rack.
