Go Back
+ servings
Print Recipe
No ratings yet

Salty Chocolate Ganache Tart with Raspberries, Hazelnut Whipped Cream

A rich chocolate dessert made with ganache and shortbread pastry.
Servings: 6


  • Shortbread pastry crust
  • 8 ounces dark chocolate
  • 1 cup cream
  • dash salt
  • 4 tablespoons butter at room temperture.
  • 2 tablespoons dark rum
  • raspberries
  • whipped cream see below


  • Chop chocolate into small even sized pieces.
  • Bring milk to a boil, add salt. Pour over chocolate.
  • Allow to sit for 30 seconds, and then begin to stir from center until all chocolate is melted. I used a mini whisk. A honey dipper works well too.
  • Add butter a tablespoon at a time and stir until smooth.
  • Add in dark rum and stir until smooth.
  • Pour into tart shells. Allow to cool for at least one hour. Top with raspberries and whipped cream.
  • Top with whipped cream. Recipe is in notes.


Whipped Cream
1 cup whipped cream
1 tablespoons hazelnut flavoring (can also use vanilla extract, or flavor with the rum)
1 teaspoon sugar
Mix with beater on medium high speed until cream is whipped, but not too stiff.