Raspberry & ganache tart is an old favorite of mine. I came across it as a Michel Roux Jr dish back when he presented MasterChef Professional.
To his recipe I added almond in the pastry.
At one point I had the recipe nailed down and could make it without recourse to the recipe book.
That time has been past for some while, with the poor health and previous house with its oil fume poisoning.
It was time to start again.
First the sweet pastry case.
A raspberry jam is a new twist for me. A thin spreading goes on the cooked pastry case.
On to the jam go the raspberries (which have soaked in amarreto overnight).
The ganache is a simple mix of milk chocolate & double (heavy) cream.
Here we see the tart ready to go.
My pastry was not quite right, and collapsed on one side (which may be an oven issue. I'm still getting used to the new one).
And my ganache hasn't set. This means I didn't get the chocolate/cream ratio correct.
The family are happy for me to practice back to perfection.
all pictures by me