Chocolate ganache tart

Chocolate ganache tart




Chocolate Ganache


  • 1 jar - 13 oz of raspberry jam store bought
  • 1 package of fresh raspberries for decoration


  • Preheat oven at 350°F degrees
  • In a medium bowl combine ingredients for the crust
  • Transfer mixture into a 9” tart pan with removable bottom, pressing down the mixture using a flat surface so that it covers the bottom and sides
  • Bake the crust for 15 minutes, and let cool
  • In a saucepan warm the coconut milk, but do not boil
  • Add chopped chocolate into a bowl. Pour warm milk into the bowl and let it rest for a few minutes to help melt the chocolate
  • Combine well until you have a glossy, chocolatey ganache
  • Spread raspberry jam into the crust
  • Pour the chocolate ganache over the jam
  • Let the tart refrigerate for at least 3 hours before serving
  • Decorate with fresh raspberries and enjoy!