Dark Chocolate Raspberry Tarts
A chocolate cookie crust filled with a rich chocolate ganache and topped with fresh fruit!
Ingredients
for the crust
- 2 cups Chocolate sandwich cookies crushed
- 1/4 cup butter melted
For the filling
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 6 TBS butter cut into cubes
for garnish
- fresh fruit
- sliced almonds
- freeze dried raspberries
Instructions
- Crush your cookies in a food processor until you have a fine crumb. If you do not have a food processor you can crush the cookies in a bag with a rolling pin.
- Lightly grease tart pans
- Mix the cookie crumbs with the melted butter until well combined.
- Divide the mixture between the 6 tart pans and press the mixture into each pan. Make sure to take some of the crumbs up the sides of the pans. Use a greased spoon to really press the mixture into the pans. Let these sit in the freezer for 20 minutes to firm up
- In a small saucepan (or the microwave), heat your cream until boiling. Once boiling pour it over the chocolate chips. Cover the bowl with foil and let sit for 5 minutes.
- Whisk the cream and chocolate chips together. Add in the butter and continue to mix until butter is completely melted.
- Pour the ganache into the chilled tart pans and let the tarts chill in the fridge for 2 hours until the ganache sets up.
- Garnish with whatever you like!