Vegan Raspberry Chocolate Tarts
I usually make the ganache in 2 batches for the 2 layers, so it stays liquid and is easier to spread. The raspberries take a little while to firm up so this seems to work best for me. You can make one big batch of ganache, just know it might be a little harder to spread the top layer.
I usually make the tarts a day in advance and keep them in the freezer. I like the filling to be thawed rather than frozen. If you want the raspberries to be thawed, remove from the freezer and put them in the fridge for about 2 to 3 hours before serving.