Mini Raspberry Ganache Tarts | No Bake!

Have you ever seen anything so adorable in your life?!

So these little babies need 4 ingredients and take no time at all to make and will be the best thing you have ever eaten in your life. Overreaction? Maybe. But the first two things are absolutely true.

The only kind of weird thing that you need is a package of the small prepared pie crusts. Which aren't really weird at all. I found mine at target but I know they sell them in the baking section of most major grocery stores in the baking aisle right next to the other prepared pie pans. They are adorable and will make you never want a full size pie again. 

After you have the tiny pie crusts you probably have everything else you need! Raspberry preserves, chocolate chips, and heavy whipping cream. 

This is a three step process. Step one is to spoon some of the raspberry preserves into the bottom of each of the crusts. Step two is to make the ganache. For this step all you need is heavy whipping cream and chocolate. I used semi-sweet Ghirardelli chips because higher quality chocolate really does make a difference. Also, I like the contrast of the slightly bitter chocolate against the sweet raspberry preserves that make up the bottom layer of the tart. 

So with the cream heated to just a boil pour it over the top of the chocolate and let it sit for a few minutes.

After it sits for a while whisk it up until it's smooth and then spoon it into the prepared crusts until it reaches the top.

I usually add a small amount of vegetable shortening to my ganache. This makes it shiny and so smooth it's insane. You could also add a little butter but neither is necessary, just a bonus!

After filling the crusts you can definitely stop there but I needed a garnish. Needed! For this I whipped my ganache after letting it come to room temperature until it was at stiff-peak consistency. Make sure not to over-whip because the chocolate and cream will start to separate and no one wants that. I piped a small amount of the whipped ganache onto the center and plopped a raspberry on top. Voila!

Now, since I am always going just a little too far I doused my tarts in powdered sugar because why not, right??

Honestly the rich, smoothness of the ganache paired with the slightly sweet preserves and crunchy graham crust may be worthy of eating a tart a night for 6 days and resting on the seventh.

Mini Raspberry Ganache Tarts

Makes: 6 mini tarts

Prep Time: 5-10 Minutes 

Ingredients:

• 6 Mini prepared graham cracker pie crusts (they come in packs of 6)
• 1 1/4 Cups Chocolate Chips of your choice
• 1 1/4 Cup Heavy Whipping Cream
• 6-10 Tablespoons of Raspberry Preserves- amount depends on your personal taste
• Optional- whole fresh raspberries and/or powdered sugar to garnish

Instructions:

1. Put chocolate chips into a medium bowl, set aside
2. Heat heavy cream to a boil in a pan over medium heat. Remove immediately once the cream reaches a boil
3. Pour over chocolate, let rest for 5 minutes- set aside
4. Spoon raspberry preserves into the bottom of each pie crusts. I made mine about a quarter of a inch thick which made for a good ratio with the chocolate
5. Stir chocolate and cream mixture until smooth and pour into prepared crusts up to the edge
6. Place in refrigerator to set for at least 10 minutes
7. Allow any remaining ganache to completely cool and then whisk until light and fluffy making sure not to over-whip, the cream and chocolate with start to separate if it is over-whipped
8. Pipe desired amount of whipped ganache onto chilled tarts
9. garnish with fresh raspberries and powdered sugar if desired!