Hi! Hello! How are ya!? It’s been a while. Sorry for the lack of content/regular posting. This year has been crazy mixed with a bit of a shift in priorities. As much as we LOVE baking and sharing those bakes with you all, we realized that even if you love something it can still wear you out. #tired. We realized that instead of making sure we post once a week, we were instead going to post…..whenever we feel like it. We admittedly got to a point last year (before the hack occurred) where we were just stressed. Trying to put out content week after week because we felt like we had to. News flash to us: we don’t have to. Forcing ourselves to bake and post and bake and post caused us to post things that we honestly weren’t 100% happy with. So…we took a break. Turns out, we still love baking. Always will. However, we no longer feel obligated to stress out about what we are going to post, and when we are going to post it. Instead, we will bake when we feel like and post when we get the time. This shift has resulted in less stress, more fun, and in our opinion, better desserts! When you take out the pressure and stress, you get a much better result. We will never stop baking! But, we hope you understand the slow down we are taking.
Now that we got that off our chests, ON TO THE MAIN ATTRACTION. About 1 million years ago we bought little baby tart pans. Why? They are cute. We are a sucker for anything small and cute that is a mini version of something bigger. The intent was to eventually try our hand at tarts as they have previously been uncharted territory. Alas, they sat in the cupboard forever. We decided that now was the time! It’s 2020. IF NOT NOW, THEN WHEN?
They ended up being much simpler than we thought. They are in fact, no bake! It is a yummy Oreo crust with a rich (and we mean RICH) chocolate ganache filling. That’s it.
We are suckers for anything dark chocolate and raspberry. However, since these are just dark chocolate you could top them with anything or just leave them plain. The raspberries are a nice touch because the ganache is so rich that the fruit adds a tiny bit of sweetness and freshness that is missing.
Now that we know how easy tarts can actually be, we are excited to keep playing around with flavors. Stay tuned for tarts part 2. Flavors to be determined.
Stay warm friends!
Dark Chocolate Raspberry Tarts
Ingredients
for the crust
- 2 cups Chocolate sandwich cookies crushed
- 1/4 cup butter melted
For the filling
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 6 TBS butter cut into cubes
for garnish
- fresh fruit
- sliced almonds
- freeze dried raspberries
Instructions
- Crush your cookies in a food processor until you have a fine crumb. If you do not have a food processor you can crush the cookies in a bag with a rolling pin.
- Lightly grease tart pans
- Mix the cookie crumbs with the melted butter until well combined.
- Divide the mixture between the 6 tart pans and press the mixture into each pan. Make sure to take some of the crumbs up the sides of the pans. Use a greased spoon to really press the mixture into the pans. Let these sit in the freezer for 20 minutes to firm up
- In a small saucepan (or the microwave), heat your cream until boiling. Once boiling pour it over the chocolate chips. Cover the bowl with foil and let sit for 5 minutes.
- Whisk the cream and chocolate chips together. Add in the butter and continue to mix until butter is completely melted.
- Pour the ganache into the chilled tart pans and let the tarts chill in the fridge for 2 hours until the ganache sets up.
- Garnish with whatever you like!
Carly says
Your recipe says 6 tablespoons of milk, I think you mean butter 😊
[email protected] says
oh my gosh. you’re right! thanks for pointing that out!