Chocolate tart with ganache

Ingredients:

Cake

• 1.5 cups crumbled chocolate chip cookies
• 1/4 cup butter, melted

Filling

• 1 cup whipping cream (30-35%)
• 230 g milk or dark chocolate, chopped
• 0.5 tsp vanilla extract
• Fresh berries, for decoration
• Mother-of-pearl or gold powder for decoration

Preparation:

1. Preheat oven to 170°C. Lightly grease 6 fluted 10cm tart tins (square or round) with removable bottoms.
2. CakeMix the crumbled cookies with melted butter until smooth. Divide the mixture among the molds and press it into the bottom and sides. Bake for 10 minutes and let cool.
3. Prepare the ganache while the molds are cooling.Heat the cream until it's almost simmering, pour it over the chopped chocolate. Let it sit for 1 minute, then gently stir with a spatula, starting in the center and gradually expanding the circle until the chocolate is completely melted and the ganache is smooth. Stir in the vanilla extract.
4. Pour the ganache into the tart shells and refrigerate for at least 2 hours, until set. Using a small spatula, remove the tarts from the tins and garnish with fresh berries, or lightly dust the tarts (with or without berries) with pearlescent or gold powder using a small brush. Tarts are best served on the day they are made..