9 ounces Semisweet chocolate
10 fluid ounces Seedless unsweetened raspberry purée
1/2 teaspoon Pectin
1 1/2 ounces Granulated sugar
2 ounces Unsalted butter, melted
Yield: 23 ounces
1. Chop the chocolate into pea-size bits, place in a bowl and set aside.
2. Heat the raspberry purée to 120°F (50°C) in a nonreactive pan.
3. Thoroughly mix the pectin and sugar. Whisk it into the raspberry purée and bring to a boil.
4. Pour approximately 2 fluid ounces (60 milliliters) of the hot purée into the bowl of chocolate. Combine with a spatula, adding the remaining purée in four increments.
5. Stir in the butter. If lumps form or if the chocolate fails to melt completely, place the bowl over a bain marie until completely melted and smooth. Use immediately.
6. Yield: 1 lb. 7 oz.
Notes: Most ganache formulas call for heavy cream. Raspberry purée takes on the role of the heavy cream in this ganache. The tartness of the fresh berries balances the richness of the chocolate, an intense compliment to the buttery crust and fresh fruit topping in this tart.
10 fluid ounces Seedless unsweetened raspberry purée
1/2 teaspoon Pectin
1 1/2 ounces Granulated sugar
2 ounces Unsalted butter, melted
Yield: 23 ounces
1. Chop the chocolate into pea-size bits, place in a bowl and set aside.
2. Heat the raspberry purée to 120°F (50°C) in a nonreactive pan.
3. Thoroughly mix the pectin and sugar. Whisk it into the raspberry purée and bring to a boil.
4. Pour approximately 2 fluid ounces (60 milliliters) of the hot purée into the bowl of chocolate. Combine with a spatula, adding the remaining purée in four increments.
5. Stir in the butter. If lumps form or if the chocolate fails to melt completely, place the bowl over a bain marie until completely melted and smooth. Use immediately.
6. Yield: 1 lb. 7 oz.
Notes: Most ganache formulas call for heavy cream. Raspberry purée takes on the role of the heavy cream in this ganache. The tartness of the fresh berries balances the richness of the chocolate, an intense compliment to the buttery crust and fresh fruit topping in this tart.
