
Individual Ganache Tarts
Makes 6 4-inch tarts
Ingredients
- Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup unsalted butter, melted
- Filling:
- 1 cup whipping cream
- 8 oz semi sweet or bittersweet chocolate, chopped
- ½ tsp vanilla extract
- fresh berries, for garnish
- pearl or gold dust, for garnish
Method
- Preheat the oven to 350 °F. Lightly grease six 4-inch removable- bottom, fluted tart tins (square or round).
- For the crust, stir the cookie crumbs with the melted butter until evenly combined.
- Divide this between the tins and press into the bottoms and up the sides. Bake the crusts for 10 minutes and cool while preparing the ganache.
- For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Stir in the vanilla.
- Pour this into the tart shells and chill for at least 2 hours, until set. Remove the tarts from their tin using a small spatula and garnish with fresh berries, or dust tarts or even the berries with a little pearl or gold dust using a small brush.
- The tarts are best served within a day of preparing.