In this episode of Inn the Wild, Laurie and Jason review the first 2 weeks since reopening. The recipe of the week is our Raspberry Chocolate Ganache Tart .

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RASPBERRY CHOCOLATE GANACHE TART

Prep Time: 15 minutes

Servings: 12

25 oreo cookies

6 tbsp butter, melted

1 ¼ c heavy cream

2 c milk chocolate chips

1 tsp vanilla extract

4 c fresh raspberries

Powdered sugar

1.     Preheat oven to 325℉.

2.    Crush Oreo cookies in a food processor. Once you have fine crumbs, add butter and pulse until fully combined.

3.    Dump mixture into a 9-inch tart pan with a removable bottom. Firmly press the mixture to the bottom of the pan and a little up the sides.

4.    Bake crust for 10 minutes at 325° F. Cool completely.

5.    In a saucepan over medium-high heat, cook creamuntil hot, but not boiling. There should be plenty of tiny bubbles at the edge of the pan.

6.    Put chocolate chips in a bowl and pour hot heavy cream over the chocolate. Let the mixture sit for 3-4 minutes. Add vanilla and stir until smooth.

7.     Pour chocolate ganache into the cooled crust. Spread into an even layer. Cool on the counter for 2 hours and then in the fridge for 1 hour.

8.    Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with powdered sugar and serve.

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay