I remember making the mini chocolate ganache tarts in Paris, but decided to make chocolate tarts a L’Americaine. You see, luckily for us Americans, we have pre-made graham cracker crusts. I decided to make chocolate tarts using graham cracker crust and adding raspberries to add a little freshness to the tart and it came out delightful.
6 mini graham cracker crust
9 oz of semisweet chocolate
8 oz of heavy cream ( can be substituted with rich’s whip )
1 box of fresh raspberries
Confectionery sugar for decoration
Preheat oven to 350 degrees. Put crusts in oven for about 5-7 minutes so the crust hardens and wont be flakey. In the meantime poor heavy cream in a small pot and let simmer. Once the cream simmers add the chocolate in pieces and stir. Turn off the flame stirring constantly.
Take the crusts out of oven to cool off. When the ganache ( chocolate mixture) is smooth pour the chocolate in each crust till it is 3/4 full and let sit for 30 minutes or until the ganache is a bit firm.
Wash raspberries and pat them dry with paper towel so there is no water that goes onto your ganache. Decorate the tarts however you like and sprinkle with confectionary sugar to add a little class to it.
How easy was this dessert? Serve it when you have guests and they will think you spent hours making a sophisticated dessert when it was just a quick 3 step process. Enjoy!