I’ve decided that chocolate is all we need to make life perfectly sweet. Especially if we are talking about a rich and velvety, intense and delicious, whipped chocolate ganache on top of a buttery crust. And I’m not just saying any crust, but an easy-to-bake chocolate Oreo cookie crust.
The steps for the ganache are all very simple too. Heat up the cream, pour over the chocolate, add a bit of vanilla extract and a pinch of salt. And mix until completely melted and smooth. Let the chocolate cream cool in the refrigerator for about 30 minutes to thicken. You can use the ganache just like, but I prefer to whip it up for a softer, mousse like consistency. After whipping, spoon the chocolate mixture over the crust and let the tart set in the refrigerator for another 30 minutes. Top with the raspberries and you are done!
You can make these ahead of time, and store in the refrigerator until ready to serve.
Ingredients: to make four 4.75 inch (12 cm) tarts
- 20 regular Oreo cookies (about 8 oz, 225 gr) or other chocolate cookies
- 3 oz (85 gr) of unsalted butter, melted
- 1 cup (235 ml) of heavy whipping cream
- 8 oz ( 225 gr) of good quality chocolate (semi-sweet or milk)
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- around 15 oz (425 gr) of fresh raspberries
Preparation time: 40 minutes, plus one hour inactive
1. Preheat the oven to 350° F (175° C). Melt the butter in the microwave (set at high for 30 seconds, mix and add a few seconds if necessary). Or melt in a double boiler.
Crumble the cookies in a food processor, or by putting them in a closed ziplock bag, and crushing them with a rolling pin or other tool. In a bowl, add the cookie crumbs and the melted butter. Mix with a spoon until combined.
2. Grease the tart pans with butter (or spray). I suggest using those tart pan with removable bottom, for an easy way to take the tart out of the pan without breaking anything.
Divide the cookie mixture into the four tart pans, and press it to the bottom and the sides with the bottom of a spoon, making it as even as possible.
Bake for about 10 minutes at 350° F (175° C). Let it cool completely.
3. Bring the heavy cream to almost boiling point, in a small pan, or in the microwave (it should take about 1 minute and 30 seconds at high)
Place the chocolate (chips or small pieces) in a bowl. Pour the hot cream over the chocolate. Add the vanilla extract and pinch of salt. Let it sit for two minutes. Whisk until the chocolate is melted and the mixture is smooth. Refrigerate until chilled, about 30 minutes.
4. Beat the chocolate with an electric mixer, until semi-firm and lighter in color. And spread over the chocolate tart shells. Refrigerate for another 30 minutes. The chocolate ganache will quickly set and harden.
Arrange the raspberries over the tarts. Store in the refrigerator until ready to serve.