CHOCOLATE GANACHE AND RASPBERRY TART

Chocolate Ganache and Raspberry Tart image

Provided by Anna Pump

Yield Makaes 8 servings

Number Of Ingredients 12

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

Steps:

Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
Bake crust until golden, 25 minutes; cool.
Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.