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Raspberry Kahlúa Chocolate Tart. One more Gluten Free tart for New Year's Day! Happy New Year!!!
Tart shell made with Pamela's Gluten Free Bread Mix in place of flour. Fresh Raspberries sitting on top of a chocolate Ganache made of Ghirardelli dark and regular bittersweet chocolates mixed with Kahlúa and Mexican Vanilla.
Chocolate Ganache and Raspberry Tart (Gluten Free version)
ingredients
•1 1/2 cups Pamela’s Bread Mix Gluten Free 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 (I used 3oz of Ghirardelli 60% Dark and 3oz of regular Ghirardelli Bittersweet chocolates)
•1 1/2 teaspoons Kahlúa, other coffee flavored liqueur, or strong coffee (I liberally used 2 Tbsps of Kahlúa because I really like the Kahlúa flavor)
•1 teaspoon Mexican vanilla (a little stronger than regular vanilla).
•4 cups fresh raspberries (three 6-ounce containers)
•3 tablespoons seedless raspberry jam
preparation
Using on/off turns, mix flour, butter, and sugar in a food processor until coarse meal forms.
Mix (whisk) 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 (probably more).
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. (Puncture with a fork to prevent any air pockets). Freeze 20 minutes.
Bake crust until golden, 25 minutes; cool.
Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chopped chocolate; stir until smooth. Stir in liqueur and vanilla. (You could add some powdered sugar if you wanted the chocolate a little sweeter.) Cool ganache 15 minutes.
Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. (I chilled the ganache in the freezer for about 30 minutes before I added the raspberries) Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth (I had some leftover raspberries that I added and mashed into the jam glaze). Brush warm glaze over berries.
DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
via Dessert Pool http://www.flickr.com/photos/haardnox/11668016675/in/pool-72296557@N00
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