Chocolate Ganache Raspberry Tarts
Gorgeous little tarts with an Oreo cookie base, raspberries and smothered in chocolate ganache. These are NO BAKE and incredibly easy to make!
Foto: Spend With Pennies
Ingredients
- 1 package Oreo Cookies (4.8 oz)
- 3 tablespoons unsalted butter (melted, 45g)
- 8 oz raspberries ((fresh or frozen), plus more to decorate)
- 12 oz semi sweet chocolate chips / dark chocolate melts
- 1 ½ cups heavy whipping cream
Steps
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Place Oreos in a ziplock bag and bash with rolling pin to make fine crumbs. Or do this in your food processor.
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Transfer crumbs to a bowl and stir through butter. Set aside.
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Place chocolate chips in a bowl.
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Heat cream until just before boiling point. Pour over chocolate chips. Leave for 5 minutes then stir until smooth.
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Line a standard 12 whole muffin tin with paper cases. Divide oreo crumbs between holes, press in firmly.
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Divide raspberries between holes. Poor over chocolate Ganache. Bang muffin tin lightly to smooth out surface.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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