Mini Chocolate Tarts (Print Version)

# Ingredients:

01 - 25 crushed Oreo cookies.
02 - Melted butter, 8 tablespoons.
03 - Chopped dark chocolate, about 8 ounces.
04 - Heavy cream, 8 ounces.
05 - Berries, fresh, to decorate.
06 - Pistachios, chopped, for topping.
07 - Mint sprigs, fresh, to garnish.

# Instructions:

01 - Turn oven to 350°F. Blend cookies to crumbs, mix in melted butter.
02 - Scoop about 3 tablespoons of crumb blend into each of the 8 tart pans and press it to form a crust all along the inside.
03 - Pop the crusts into the oven for 8 minutes. Transfer to a rack to cool down.
04 - Heat the cream til you see tiny bubbles around the edges. Pour it over the chocolate, wait 5 minutes, then stir until silky smooth.
05 - Pour creamy ganache into the cooled tart bases. Smooth the tops if needed.
06 - Stick the filled tarts in the fridge for 2-4 hours to set. Take 'em out of the pans and add your garnishes before serving.

# Notes:

01 - Pick top-notch dark chocolate for a richer flavor.
02 - Avoid letting the cream boil over.
03 - Only add garnishes when you're ready to serve.

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