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!
(4.8 oz) oreo cookies
/ 45g unsalted butter
(fresh or frozen), plus more to decorate
semi sweet chocolate chips / dark chocolate melts
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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.
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 whole muffin tin with paper cases. Divide oreo crumbs between holes, press in firmly.
Divide raspberries between holes. Poor over chocolate Ganache. Bang muffin tin lightly to smooth out surface.
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.
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