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These Chocolate Ganache Tarts are topped with fresh orange whipped cream and raspberries.

Chocolate Ganache Tarts

Prep Time 10 minutes
Total Time 10 minutes
Author Cathy Trochelman


  • 1 package 6 count mini graham cracker crusts
  • 12 oz. semisweet chocolate
  • 1 3/4 c. heavy cream
  • 2 Tbsp. sugar
  • 1 Tbsp. orange zest
  • 1 tsp. vanilla
  • fresh raspberries for garnish


  1. Heat 3/4 c. heavy cream to a boil.
  2. Pour over chocolate in heatproof bowl; stir until smooth.
  3. Pour into graham cracker crusts; chill 6 hours.
  4. For whipped cream:
  5. Combine 1 c. heavy cream, sugar, orange zest, and vanilla in a large, chilled mixing bowl.
  6. Beat until soft peaks form.
  7. Top each tart with whipped cream and a fresh raspberry.
  8. *Allow to rest at room temperature at least 15 minutes before serving.