EASY RASPBERRY-GANACHE COOKIE TARTS
These cookie cups made with Betty Crocker™ chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!
Provided by Cindy Rahe
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
- Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
- Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
- To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 11 g, TransFat 0 g
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Mohammad
[email protected]These tarts are so easy to make, even for a beginner baker like me.
Sandra Jimdar
[email protected]I made these tarts for a potluck and they were a huge success! Everyone raved about them.
DEATH XS
[email protected]I'm always looking for new and easy dessert recipes. These tarts fit the bill perfectly. They're quick to make and they're always a hit with my family and friends.
Nodumo Mlonyeni
[email protected]These tarts are the perfect summer dessert. They're light and refreshing, and the raspberry ganache filling is to die for.
Thulani Shabangu
[email protected]I'm so glad I found this recipe! These tarts are delicious and they're so easy to make. I'll definitely be making them again.
Kaywalld Roopchand
[email protected]I made these tarts for my kids' birthday party. They loved them! They said they were the best tarts they'd ever had.
Jeffrey Trout
[email protected]I didn't have any cookie cutters, so I just used a knife to cut the dough into circles. It worked just fine.
MD JIBON HASAN
[email protected]I had a hard time finding raspberry preserves. I ended up using strawberry preserves instead. The tarts still turned out pretty good.
John Caggiati
[email protected]I'm not sure what I did wrong, but my tarts turned out really flat. They didn't look anything like the pictures in the recipe.
Amber Loza
[email protected]Overall, I thought these tarts were just okay. I wouldn't make them again.
Kessy Chindindi
[email protected]The raspberry ganache filling was a little runny. I think I would have preferred a thicker filling.
qazi zeeshan
[email protected]The cookie crust was a little dry. I think I would have preferred a more moist crust.
Frank Loughlin
[email protected]These tarts were a little too sweet for my taste. I think I would have preferred a more tart filling.
Mary ann Bogo
[email protected]I'm definitely going to be making these tarts again. They're so easy and delicious.
DLOgamez
[email protected]These tarts are so pretty! I love the way the raspberry ganache filling peeks out from the cookie crust.
Katalina Charlea
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them.
Dario Luna
[email protected]These tarts are the perfect size for a sweet treat. They're not too big, so you can enjoy one without feeling guilty.
Merazul Islam
[email protected]The raspberry ganache filling was the perfect balance of sweet and tart. I loved the way it paired with the buttery cookie crust.
Jereme Myles
[email protected]I'm not much of a baker, but these tarts were so simple to make. I was really impressed with how they turned out.
Pricila Nabazila
[email protected]These raspberry ganache cookie tarts were a hit at my last party! They were so easy to make and everyone loved them.