These decadent little tarts are uncomplicated, but can be dressed up for a special occasion with little piped chocolate designs. They pack an intense chocolate flavor in a small mini-muffin sized treat.
Chocolate Ganache Raspberry Tarts
Makes 36 mini tarts
Ingredients:
2 oz. white chocolate, if desired (for piping designs)
36 raspberries
7 oz. chocolate wafer cookies or Oreos
4 tablespoons butter, melted
7.5 oz. bittersweet chocolate chips (I like Ghirardelli)
1 cup heavy cream
Directions:
1. Chop white chocolate and melt halfway in microwave. Stir until smooth and completely melted. Pipe small designs onto parchment paper and put in refrigerator to harden. Line 36 mini muffin cups with mini paper liners.
2. Crush chocolate cookies in a ziplock bag with a rolling pin or pulse in blender to make crumbs.
3. Transfer crumbs to a bowl and drizzle in butter while stirring to combine.
4. Press cookie crumb mixture into prepared muffin cups. Place 1/2 of a raspberry on top of each cookie crumb crust.
5. Heat cream until just before boiling. Pour over chocolate chips and let sit for 5 minutes. Stir until smooth and combined. Spoon ganache evenly into each muffin tin, covering the raspberries. Place another 1/2 of a raspberry on top of each ganache tart. Place piped chocolate design next to each raspberry.
5. Refrigerate for three hours or until firm. Peel off paper, then serve. To help the peel come off extra neatly, place in freezer for 1 hour, then peel.
