Chocolate Ganache Raspberry Tarts
Ingredients
- 1 package Oreo Cookies 4.8 oz
- 3 tablespoons unsalted butter melted
- 8 oz raspberries, plus more to decorate
- 12 oz semi sweet chocolate chips / dark chocolate melts
- 1 ½ cups heavy whipping cream
Instructions
- 1
Place Oreos in a ziplock bag and bash with rolling pin to make fine crumbs. Or do this in your food processor.
- 2
Transfer crumbs to a bowl and stir through butter. Set aside.
- 3
Place chocolate chips in a bowl.
- 4
Heat cream until just before boiling point. Pour over chocolate chips. Leave for 5 minutes then stir until smooth.
5 min - 5
Line a standard 12 whole muffin tin with paper cases. Divide oreo crumbs between holes, press in firmly.
- 6
Divide raspberries between holes. Poor over chocolate Ganache. Bang muffin tin lightly to smooth out surface.
- 7
Refrigerate for 3 hours or until firm. Peel off paper then serve, garnished with extra raspberries. If you want the paper to peel off extra neatly, place in freezer for 45 minutes - 1 hour, then peel.
Nutrition
Per serving (based on 12 servings)
