Raspberry Ganache Pie


Dessert is the best part of any Valentine’s Day dinner, right? (wink) Who can say no to dessert, especially when it’s a Raspberry Ganache Tart? But Valentine’s Day desserts should be fancy, right? Yup, I agree. But that doesn’t mean they need to be difficult and time consuming to make. This pie has a handful of ingredients and just a few simple steps later, you have yourself a nice fancy, delicious Valentine’s Day dessert.

It is so smooth and chocolatey and the tartness of the raspberries cuts through the sweetness of the chocolate, creating a perfect combination.

A word to the wise: Don’t use chocolate chips. Chocolate chips taste like chocolate chips, if you know what I mean. Don’t get me wrong, chocolate chips definitely have their place, but when you’re making a fancy dessert, opt for a high quality chocolate. The flavor difference is very noticeable. If you use chocolate chips, your tart will taste like chocolate chips. I used our staff and customer favorite Midnight Delight. It’s a semi-sweet chocolate that (to me) tastes like the cookie part of an Oreo. It’s delicious, trust me.

I hope you’ll make this easy dessert for your Valentine’s Day and enjoy it every bit as much as I did. Happy Valentine’s Day!

Raspberry Ganache Tart
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  1. 1 1/2 cups chocolate wafer cookie crumbs
  2. 1/4 cup butter, melted
  1. 16 ounces semi-sweet chocolate, coarsely chopped (I used Midnight Delight)
  2. 2 cups heavy whipping cream
  3. 6 tablespoons seedless raspberry jam, divided
  4. 2 cups fresh raspberries
  5. 1 tablespoon water
  1. In a medium bowl, combine chocolate cookie crumbs and butter. Press into a 10-inch tart pan.
  2. Freeze for 1 hour.
  1. Put chopped chocolate in a medium bowl.
  2. In a small saucepan, heat cream over medium heat until it just begins to boil. Remove from heat.
  3. Pour cream over chocolate and let stand about 5 minutes.
  4. Blend with a whisk until the chocolate is completely melted and the mixture is smooth.
  5. Stir in 2 tablespoons of the jam.
  6. Pour into crust.
  7. Refrigerate 4 hours.
  8. Arrange berries on top of pie.
  9. Microwave remaining jam and water in a small microwaveable bowl for 30 seconds. Stir until blended. Brush onto berries.
  10. Keep refrigerated.
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