For the oreo base, put the biscuits in a blender and mix finely. Alternatively, put the biscuits in a food storage bag and smash them thoroughly with a rolling pin. It is important that you get very small crumbs so that they can combine to form an even bottom. If you don`t like oreo cookies, you can use your favorite cookies instead. Then melt the butter in a saucepan or in the microwave and mix thoroughly with the biscuit crumbs in a bowl.
To get a round shape I use small tartelette shapes with a diameter of approx. 12 cm at the top and approx. 10.5 cm at the bottom. Pour the crumbly dough into the four tartlet molds and press firmly with the back of the spoon. A closed oreo biscuit surface should be created. It`s best to use your hands for the edge. Once the bottom has been pressed down, put the molds in the refrigerator for half an hour.
In the meantime you can prepare the ganache: Heat the cream in a saucepan until it becomes light
vaping begins. When the cream is steaming, take the pan off the hot stove. Then the
Add chocolate and let stand for 1 - 2 minutes. I use white chocolate callets for this. Alternatively, you can also use normal chocolate. Then stir with a whisk until the chocolate has melted and the mixture is homogeneous. Then let them cool down.
Remove the oreo bases from the refrigerator and distribute the ganache evenly in the tartlet molds. Then place the raspberries in the ganache. Place the mini tarts in the refrigerator for about two hours to set. Then you can carefully peel off your molds and place the tarts on the dessert plates.
If you like, you can decorate the tartlets with white chocolate. To do this, carefully melt your white chocolate on low heat. This works best with the water bath method. Then you fill them in a piping bag or you use a spoon to distribute fine chocolate threads on the raspberries.
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