Ganache and Raspberry Tart

  • Preparation 30 MIN
    Cooking 15 MIN
    Cooling 1 H 30 MIN
  • Servings 10







  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
  2. 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.
  3. Bake for 10 minutes. Remove from the oven and let cool on a wire rack.


  1. In a bowl, place the chocolate. Set aside.
  2. In a saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let melt for 2 minutes without stirring. With a spatula, stir the ganache until smooth. Add the butter and raspberry liqueur. Stir until the butter has melted. Pour into the cooled crust. Refrigerate for 1 hour or until the ganache has set.


  1. Completely cover the surface of the ganache with the raspberries. Serve in small portions, as this is a rich dessert.


The French brand Chambord is often the reference when it comes to raspberry liqueur. To make this recipe, you can certainly use other berry liqueurs or even an alcohol-free strawberry or raspberry cider.

To help you with this recipe

Fluted Tart Pan 23 cm (9 in)

This round tart pan is perfect for baking both savoury and sweet tarts. The dark metal creates a crispy crust and the removable bottom allows for easy unmolding and cleaning.

16.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 485  
Total Fat 36 g  
Saturated Fat 21 g  
Sodium (salt) 135 mg  
Carbohydrates 37 g  
Fibre 5 g  
Protein 4 g