Chocolate Ganache Tart with Raspberries

1 cup all-purpose flour
1/3 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup heavy cream
3 Tablespoons unsalted butter, at room temp
5 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 pint raspberries, for decorating

In the bowl of a KitchenAid® food processor, combine the flour, confectioners’ sugar and salt and pulse several times. Add the butter and blend just until the dough comes together into a ball.

Read the source article at The Kitchenthusiast
By[u’Kelly Senyei’]


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