Mini Chocolate Tarts (Print Version)

# Ingredients:

01 - 25 crushed Oreo cookies.
02 - 8 tbsp melted butter.
03 - 8 oz finely chopped dark chocolate.
04 - 8 oz heavy cream.
05 - Berries for topping.
06 - Chopped pistachios for extra crunch.
07 - A few sprigs of fresh mint for decoration.

# Instructions:

01 - Preheat the oven to 350°F. Blend cookies into crumbs, then stir in the butter.
02 - Spoon about 3 tbsp of the crumb mix into mini tart pans. Press it down to cover the bottom and sides.
03 - Pop them in the oven for 8 minutes. Place on a cooling rack afterward.
04 - Warm the cream until it’s just bubbly on the edges. Pour over the chocolate and leave for 5 minutes, then stir until creamy.
05 - Spread the ganache into the cooled tart shells. Level the tops if you’d like.
06 - Chill for 2 to 4 hours, pop out of the pans, and dress them up with toppings before digging in.

# Notes:

01 - High-quality chocolate makes them taste even better.
02 - Keep an eye on the cream so it doesn't boil.
03 - Decorate just before serving to keep everything fresh.

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