Raspberry Chocolate Ganache Tartlets
Delicious bite-sized tartlets filled with rich chocolate ganache and topped with fresh raspberries, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream Heated until just steaming
- 1 tsp vanilla extract
- 1 pinch salt
For topping
- 1 cup fresh raspberries
- to taste Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F.
- In a bowl, mix the chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into 6 tartlet pans or a muffin tin lined with parchment strips, ensuring you press the crust up the sides.
- Bake for 8–10 minutes, then let the crusts cool completely.
Making the ganache
- Heat the heavy cream in a small saucepan until just steaming.
- Pour it over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy, then mix in the vanilla and salt.
Assembly
- Spoon the chocolate ganache into the cooled tart shells and smooth the tops.
- Chill the tartlets for at least 1 hour until set.
- Top each tartlet with fresh raspberries and a light dusting of powdered sugar before serving.
Notes
Serve chilled for the best texture. Enhance presentation by adding a sprig of mint or a drizzle of chocolate ganache on top. Store in an airtight container in the refrigerator for 3-4 days.