raspberry chocolate ganache tarts

I’ve posted this recipe before but I recently made and dropped off tarts for friends and family to enjoy and the positive feedback I received made me want to put it out there again.

My youngest son requests this as his annual birthday dessert and is looking forward to this year’s as the day is fast approaching. Last year his birthday marked the start of our first pandemic lockdown and I can’t believe nearly a year has elapsed. Sadly, so many lives have been lost. We have witnessed a positive shift in humanity through the dedication of our health care and front line workers, support of people reaching out to one another, and staying connected as we can through our technology. But what I’ve noticed most is the deep compassion many people have shared and learned as we navigate our way through this unprecedented time together. And in a small way what has guided me has been through the kitchen and connecting with people over our mutual love for food, whether it be through groups sharing recipes, friends making food for each other or helping to provide food for people who are food insecure. But the joy I got the other day from a friend calling to tell me she has locked herself in her laundry room with the tart I gave her so she can have a few minutes of alone time to enjoy it meant the world to me. Try this recipe and take a little time for yourself to step out of your reality and truly enjoy the simple things in life.

For the crust

24 Oreo cookies

5 Tbsp butter, melted

In a food processor, pulse cookies until they are fine crumbs.  Add butter and mix until blended. Press crumbs into a pie plate, fluted tart pan or mini tart pans, ensuring to go up sides of pan.  Place in fridge while ganache is being prepared.

For the ganache

200g dark chocolate

100g milk chocolate

200 mL 35% cream

Chop chocolate into small pieces and place in a heat-proof bowl.  Bring cream just to boil and pour over chocolate.  Let this sit for about 2 minutes then mix the chocolate and cream until all the chocolate has melted.  Pour over prepared crust.

For the topping

1 quart fresh raspberries

icing sugar for dusting

Decorate the top with raspberries. Dust with icing sugar and let set in fridge for at least 2 hours or overnight.