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Chocolate Ganache Raspberry Tarts

These delicious morsels are my weakness. - Crispy buttery pastry + gooey chocolate ganache + tart fresh raspberries. How could you not love them! A crowd pleaser when entertaining, you will get people wanting the recipe by the end of the night! 

$ Cost wise: Cheap - I used store bought sweet pastry for this recipe. It is still cheap if you make the pastry yourself and can be that little bit yummier handmade. If using bought pastry, this recipe consists of only 4 ingredients! less is best in this case!

Chocolate Ganache Raspberry Tarts

Ingredients

  • 2 sheets sweet pastry

Ganache

  • 500 g dark chocolate (whitakers dark ghana is my favourite)
  • 500 mls cream
  • fresh raspberries 

Method

Grease a 24 hole mini muffin tray.

Using a circular cutter cut circles big enough to fill the holes. 

Blind bake the pastry shells on 180 C until they start to golden. You may have to use your finger to push down the pastry halfway through baking as the bottoms tend to puff up whilst cooking. 

Meanwhile, Pour the cream into a pot and heat it until bubbles start to form around the edges of the pot. Remove from the heat and add the chocolate. Leave aside for a few minutes for the chocolate to melt. Using a whisk, beat the cream and chocolate until it starts to become smooth and glossy. 

Leave chocolate ganache aside to cool. This will also thicken the mixture.

Once pastry is golden in colour and cooked through, remove the tray from the oven and leave to cool completely. 

Once the ganache is thick enough to pipe, spoon into a piping bag with a star nozzle. Pipe the ganache into the shells creating a rosette by slowly pushing and rotating the bag. It can be an art to piping but if you practice and get the rhythm you should be able to pick it up easily

Top with fresh raspberries and serve. 

Makes 24

Note: Chocolate ganache thickens when it cools, if it looks runny at first, leave it aside or put in fridge to harden up. Stores well in fridge for up to 4 days. when ready to use just bring it to room temp and whisk till smooth. 

Tweeks: You can use any berries you like. I have used strawberries and even sliced almonds to add a nutty taste and they look beautiful.


Enjoy! 

Jods x