Name: Mini Raspberry Truffle Tart with OREO Cookie Crust & Whipped Cream
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup dark chocolate chips; 354 ml heavy whipping cream; 21 OREO chocolate sandwich cookies; 1 ½ (170 g) pkg raspberries; brown sugar; butter, unsalted; vanilla extract

Mini Raspberry Truffle Tart with OREO Cookie Crust & Whipped CreamMini Raspberry Truffle Tart with OREO Cookie Crust & Whipped Cream — a 40-minute branded recipe with 7 ingredients, serving 6.Ingredients

¾ cup dark chocolate chips

354 ml heavy whipping cream

21 OREO chocolate sandwich cookies

1 ½ (170 g) pkg raspberries

brown sugar

butter, unsalted

vanilla extract

Instructions

Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Cut six large squares of plastic wrap. Line six cups of a muffin pan with the plastic wrap, making sure the plastic is flush against the bottom and sides of each cup, and overhangs the edges by 2-3 inches. Set aside.

Using your hands, break Oreos in half and place in the base of a food processor; process to create fine cookie crumbs.

Place butter in a medium saucepan and melt over medium heat. Once melted, drizzle over the cookie crumbs, making sure to scrape all of the butter into the food processor. Process once more to thoroughly combine. (Set pan aside for later use.)

Divide cookie crumb mixture between the prepared muffin cups (about a ¼-cup per tart); use your fingers to press the crumbs into the bottom and around the sides of each cup, forming a crust. Place in the refrigerator to help the crusts firm up.

Meanwhile, wash and dry raspberries; set aside.

Place cream, sugar, additional butter, and vanilla in the reserved pan. Bring just to a boil over medium heat.

Once the cream has come to a boil, remove from heat, add the chocolate, and whisk until the ganache is smooth and shiny.

Pour half of the ganache into the prepared cookie crusts, filling each cup halfway. Press 3 raspberries into each cup, then cover with remaining ganache. Return tarts to the refrigerator until ganache sets up, about 3 hours. (Place remaining raspberries in the refrigerator until ready to serve.)

Once the truffle tarts are set, remove from the refrigerator. Using both hands, hold onto the corners of the plastic wrap to gently lift each tart out of the muffin pan; peel plastic wrap away from the tarts and divide between plates.

Remove bowl from the freezer and pour cold cream into the bowl. Use a whisk to beat the cream vigorously, until medium-soft peaks form, about 2 minutes. (For medium-soft peaks, when you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

Top each tart with remaining raspberries and serve with a dollop of whipped cream on the side. Enjoy!

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