Delicious, easy, no-bake and eggless Chocolate Ganache Mini Tarts Recipe with few ingredients and four different topping styles.
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INGREDIENTS:
No-bake Crust:
200 grams (2 Cups) Digestive Biscuits
125 grams (1/2 Cup) Salted Butter
Filling/Chocolate Ganache:
340 grams (1 3/4 Cups) Semi-sweet or Dark Chocolate chips/chopped
360 ml (1 1/2 Cups) Cream
1 Tablespoon Butter
1/2 Teaspoon Vanilla Essence
Chocolate Mixed Berries Tart, Salted Caramel and Nuts Chocolate Tart, Chocolate Raspberry Tart, Chocolate Tart with Toasted Coconut
Toppings:
Fruits (Mixed Berries, raspberries, toasted coconut), Nuts (cashew and peanuts), Melted White Chocolate, Salted Caramel Sauce ( Recipe: [ Ссылка ] )
METHOD:
1) Melt butter in a saucepan and set it aside.
2) Grease 4 mini tart tins (with removable bottoms) or 1 large tart tin.
3) Add biscuits to a food processor and pulse into fine crumbs.
4) Pour melted butter and pulse again until combined.
5) Equally divide the mixture into tins and press firmly into the base and sides, and refrigerate for at least 2 hours.
6) To make chocolate ganache, heat cream and butter in a sauce pan over medium heat until just about to boil. Add vanilla and mix.
7) Remove from heat and pour the cream over chocolate and leave it for 5 minutes (without stirring).
8) After 5 minutes, stir gently with a whisk to combine.
9) Pour ganache into the tarts and refrigerate until set, at least for 4 hours.
10) Take out from refrigerator when set completely, and decorate with toppings and serve cold.
Music: [ Ссылка ]
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