Chocolate Ganache Strawberry Tartlets

Ingredients

• 320 Grams Cookies ((Oreo's, digestives, graham crackers or sugar cookies. I used gluten free digestives))
• 150 Grams Butter ((Melted. I melted in the microwave))
• 350 Grams Chocolate - Dark, milk, or a combination of both. ((I used 250g milk chocolate and 100g dark chocolate))
• 350 ml Heavy cream (AKA Double cream)
• 12 Strawberries (use your desired amount to top the tarts)
• 30 grams White chocolate to drizzle (Optional)

Instructions

1. 1

   --- Cookie tart crust ---

2. 2

   Place the cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl. (You can use a food blender if preferred).

3. 3

   Melt the butter and add to the crumb mixture, Mix well until fully combined.

4. 4

   Divide the mixture into the 6 tart tins. Spread evenly and press down firmly on the crumb mixture until it feels firm and compact on the sides and bottom of the tin. Place in the fridge to set. I recommend leaving them to set in the fridge for a minimum of 1 hour.

5. 5

   --- Chocolate Ganache filling ---

6. 6

   Once the cookie tart crusts have set you can begin to make the ganache filling.

7. 7

   Chop the chocolate up as finely as you can and place it in a large bowl.

8. 8

   Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.

9. 9

   Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.

10. 10

    Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.

11. 11

    Once the chocolate ganache has had time to cool pour into each cookie tartlet till almost full. (I find this easier to do if I transfer the ganache into a jug first making it easier to pour).

12. 12

    Place in the refrigerator to set for approx. 2 hours until firm to the touch.

13. 13

    Decorate with fresh strawberries and drizzle with melted white chocolate if desired.

14. 14

    Serve and enjoy!