Chocolate Tarts with Raspberries

To make the chocolate ganache, gently warm cream on the stove using low-medium heat to just before boiling (small bubbles will form at the sides of the pot when cream is almost at boiling point).
Take the pot off the heat and add the dark chocolate, broken up into pieces. Leave to stand for 5 minutes, then mix the chocolate and cream together to form a ganache. The chocolate should be completely incorporated and the mixture shiny and smooth.
Pour chocolate ganache into tart cases and leave in fridge to set for at least 2 hours.
When ready to serve, place 1-2 fresh Maungatapere Raspberries on top of each tart and serve.


60% Dark Chocolate
Store bought small tart cases
Maungatapere Berries Raspberries