Mini Ganache Tartlets

Mini Ganache Tartlets

These will be made in a muffin tin as small individual one’s and this will also help them set in time. I’ll add a couple of cheats on cooling the Ganache quickly along with hastening the setting process.

You’ll need:

1 x Punnet of Fresh Raspberries – optional as it’s purely for decoration

300ml Fresh Cream

350g Good Quality Milk or Dark Chocolate

50g Good Quality Cacao

1 x Packet of Tennis Biscuits

130ml Melted Unsalted Butter

A small Muffin Tin 6 -12 cups – placed in the deep freeze to cool completely

Method:

Take a plastic bag and fill it with the cookies, now take a rolling pin and crush them evenly into small fine breadcrumbs. Melt the butter in the Microwave or in a small pot. In a large mixing bowl combine the cookie crumbs along with the melted butter and mix well. Take out the muffin tin and place about 1 - 1½Tbsp of the mixture in each cup, firmly press the crumbs down with your hand and make sure the sides are even and covered completely. Return to the deep freeze to cool and set completely. In a small sauce pan heat the cream and cacao to simmering point. Grate or finely chop the chocolate and set aside in a mixing bowl. Once the cream is simmering pour it over the finely grated chocolate and mix with a rubber spatula till all the chocolate is melted and the mixture becomes thick, smooth and glossy. Prepare an ice bath for the mixture (Take a larger bowl and place some ice and cold water in it) then place the Ganache bowl over the ice bath. This will help cool the mixture down immediately. Keep stirring with the spatula as this will also help to cool the mixture. Take out the muffin tin and fill each cup.  Return to the deep freeze for 20 -30min then transfer the tin to the refrigerator till needed. Use a sharp knife and slide it alongside each of the little tartlets to loosen them carefully. Remove and decorate with Raspberries or serve as is.