Chocolate Mocha Ganache Tarts with a new season Raspberry on top – yum! So happy to see berries back in season and Spring weather now hot and sweaty. We're off to a function tonight and I've baked 4 dozen of these little bite sized morsels. Although I'm not sure how they'll withstand the heat, perhaps they won't last that long! See recipe after the break...
To make 24 little tarts:
Blind bake shells and cool. The first layer of ganache, heat 80mL pouring cream in a small saucepan. Shave 100g of dark courverture chocolate into warm cream. Stir until combined. Spoon into freshly baked shells. Refrigerate immediately for an hour at least
The second layer of ganache, heat 60mL pouring cream in a small saucepan with half a teaspoon of instant coffee. Shave 85g milk couverture chocolate into warm cream. Stir until combined. Spoon onto first layer and add a raspberry. Refrigerate for 4 hours