Chocolate Monster Tarts

If you were looking for a quick, delicious and absolutely terrifying treat for your Halloween party, you just found it. These mini chocolate tarts are the so dark! Put together a cookie crust, a simple chocolate ganache, and some whipped cream and you will have the cutest Halloween treat on the planet that will please everyone! No oven needed and they are ready in less than two hours! Ideally, you should make these in a mini silicon muffin mold but any small round shaped tin will do (just make sure to line the tin with baking paper if it’s is an iron tin otherwise the tarts will be tricky to unmold). You can also make a large tart and cut out small tarts using a round cutter (neatness of the tarts will depend on your cookie cutter quality, obviously mine wasn’t very good eh.). Double, triple the recipe if you are cooking for a crowd and be sure to get creative with decoration!

Chocolate Monster Tarts

Ingredients

Cookie crust

• 3/4  cup crumbled Digestive style biscuits
• 4 Tbsp. melted butter

Chocolate ganache

• 3 oz (80) g  dark chocolate (70%)
• 1/2 a cup (90 g)  whipping cream
• 1 z. (30 g) butter (at room temperature)

Whipped cream

• 1 cup whipping cream
• icing sugar to taste (3 tbsp.)
• Chocolate pearls, sprinkles or any decoration

How to

1. Finely crumble the biscuits in a food processor or with your hands, add the melted butter and stir to combine
2. Divide the crumble into 12 mini muffin silicon molds and press it down with a spoon
3. Refrigerate for at least 20 minutes
4. Chop the chocolate and  place it in a medium bowl. In the meantime boil the cream (1/2 cup)
5. Pour the cream over the chocolate in three times, whisking with a spatula until smooth.
6. Pour the ganache over the chilled biscuit. Tap the mold on the counter to smoothen the ganache.
7. Refrigerate for at least one hour
8. In the bowl of a stand mixer, whip the cream to stiff peaks, sweeten to taste
9. Remove the mold from the fridge, carefully unmold the tarts
10. Using a pastry bag fitted with a medium round tip, pipe the whipped cream on top of the tarts
11. Decorate with chocolate pearls or sprinkles.