How To Make Chocolate Ganache Raspberry Tarts
This super easy raspberry tarts recipe uses crushed Oreos for a base, layered with fresh raspberries and poured with rich chocolate ganache.
- 1pkgOreo cookies
- 3tbspunsalted butter,melted
- 8ozraspberries,fresh or frozen, plus more to decorate
- 12ozsemi-sweet chocolate chips,or dark chocolate melts
- 1½cupsheavy cream
Place Oreos in a ziplock bag and bash with a rolling pin or use a food processor to make fine crumbs.
Transfer crumbs to a bowl and stir through butter.
Place chocolate chips in a bowl.
Heat cream until just before boiling point. Pour over chocolate chips. Leave for 5 minutes then stir until smooth.
Line a standard 12 hole muffin tin with paper cases. Divide Oreo crumbs between holes, then press in firmly.
Divide raspberries between holes and pour the chocolate ganache. Bang muffin tin lightly to smooth out the surface.
Refrigerate for 3 hours or until firm. Peel off paper then serve, garnished with extra raspberries.
To peel off the paper extra neatly, place tarts in the freezer for 45 minutes to 1 hour before peeling.
- Calories: 443.74kcal
- Fat: 29.52g
- Saturated Fat: 15.78g
- Trans Fat: 0.16g
- Monounsaturated Fat: 10.16g
- Polyunsaturated Fat: 2.16g
- Carbohydrates: 47.18g
- Fiber: 3.96g
- Sugar: 32.00g
- Protein: 3.96g
- Cholesterol: 48.39mg
- Sodium: 156.95mg
- Calcium: 41.67mg
- Potassium: 240.78mg
- Iron: 5.47mg
- Vitamin A: 147.30µg
- Vitamin C: 5.13mg
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