Description
These chocolate ganache tarts are elegant, rich, decadent desserts. Serve these Black Forest treats for special occasions like Valentine’s Day, birthdays, anniversaries, and dinner parties.
Ingredients
CHOCOLATE TART SHELLS
- 24 whole Oreo cookies, reduced to fine crumbs in a food processor
- 5 tablespoons salted butter, melted
- 1 small pinch of salt, if needed
CHOCOLATE GANACHE FILLING
- 2 4–ounce premium chocolate baking bars, very finely chopped
- 3 tablespoons butter, cubed
- 3/4 cup heavy cream (same as heavy whipping cream)
- 1 1/2 teaspoons pure vanilla extract
- 12 fresh cherries, pitted and halved
FOR GARNISHING
- Maldon sea salt flakes
- Chocolate shavings
- Whipped cream
- Fresh cherries with stems
Instructions
CHOCOLATE TART SHELLS
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. With nonstick cooking spray, grease 4 mini tart pans. (It’s important the tartlet pans have removable bottoms.)
- In the bowl of a food processor, add whole Oreo cookies, melted butter and a tiny of pinch of salt. Process until the cookies are reduced to fine crumbs. (If no food processor, smash the cookies inside a zip-top bag with the back of a metal measuring cup. Combine crumbs, butter and salt in a large bowl.)
- Divide the cookie crumb mixture between the 4 prepared tart pans. Firmly press crumbs into the pans to create a smooth, compact even layer on the bottom and sides. Transfer pans to a baking tray. Bake the chocolate tart shells for 6 minutes. Transfer tray to a wire rack. Let the tart pans remain on the baking tray until fully cooled.
CHOCOLATE GANACHE FILLING
- Add chopped chocolate and cubed butter to a heat-proof mixing bowl. Add heavy cream to a (heat-safe) Pyrex glass measuring cup. Microwave until cream is steaming. (Or heat cream in a pan on stovetop). Pour the cream over the chocolate and butter. Don’t stir. Let it sit 3 minutes so the chocolate can melt. Add vanilla. Whisk until chocolate and butter are completely melted and ganache mixture is smooth.
- Divide chocolate ganache between the 4 chocolate tart shells. If desired, add a few fresh cherries (that have been pitted and halved) to each dessert. Refrigerate tarts for 3 hours or until filling has set.
GARNISH CHOCOLATE TARTS
- Gently remove chocolate ganache tarts from pans. Transfer to dessert plates.
- Top each tart with a pinch of flaky sea salt, whipped cream, a sprinkle of chocolate shavings, and stemmed dark-red cherries. Immediately serve and enjoy these black forest desserts.
Notes
CHOCOLATE FOR GANACHE: The best choice for a smooth ganache are pure chocolate baking bars (finely chopped) rather than chips or chunks that contain additional ingredients like stabilizers. Select semi-sweet, dark, milk chocolate, or bittersweet. What’s most important is that it’s high-quality chocolate like Ghirardelli, Guittard, Bakers, Callebaut, Trader Joe’s Pound Plus, etc.
HOW TO MAKE CHOCOLATE SHAVINGS: Place chocolate bar on its side. Use a vegetable peeler to shave off thin pieces of chocolate. You can make the pieces as long or short as you’d like. Use them to garnish the tarts.
- Prep Time: 15 Minutes
- Chill Time: 3 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Oven / Stovetop
- Cuisine: American