Drop of Disney

Happy Friday! This week is the Tower of Terror’s 30th anniversary and I’m celebrating with these Hollywood Tower Hotel Bellhop Tarts! Inspired by Hollywood Tower Hotel’s bellhop uniforms, these delicious chocolate raspberry tarts are waiting for you! With an Oreo crust, rich chocolate ganache, raspberry curd, and chocolate decorations, they’ll bring you into The Twilight Zone!

The Tower of Terror is one of my favorite rides at Disney World. I love the story, the spookiness, and even the randomized drops! I love the theming of an old Hollywood hotel and so was inspired by that and the classic bellhop uniforms for this celebratory dessert.

Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!

These raspberry tarts have three parts–an Oreo crust, a layer of chocolate ganache, and a raspberry curd. Once assembled, they’re decorated with gold mini M&M buttons and a chocolate ganache coat collar. Since the parts involve various amounts of baking and chilling time, I recommend making the crusts first, the ganache second, and the curd filling last.

To make the crust, combine the Oreo crumbs, butter, salt, and sugar in a medium bowl. Stir until the mixture is fully combined and has a paste like consistency. Press the mixture into lightly greased mini tart molds. I used four silicone molds from Wilton. Next, bake the crusts at 350 F for 5-8 minutes or until set. Let cool completely.

While the crusts are cooling, make the chocolate ganache by placing the chocolate into a heat-safe bowl. Then, heat the cream in small saucepan until it comes to just under a boil. Pour the cream over the chocolate pieces and let sit for 2 minutes. Finally, gently stir the cream and chocolate together until it’s fully combined. Spread a layer of ganache over the cooled crusts and place the crusts in the refrigerator. Transfer the remaining ganache into a piping bag.

Finally, make the raspberry curd by combining the raspberries, sugar, and water in a small saucepan. Cook the mixture over medium heat until the raspberries have broken down (use a rubber spatula to help break them down if needed). Strain the berries through a mesh sieve to remove the seeds and let cool to 80-85 F.

Once cooled, add the lemon juice, salt, and sugar and return the mixture to the saucepan. Add the eggs and egg yolks and cook until mixture reaches 180 F, whisking constantly. Remove the mixture from the heat, whisk in the butter and then pour the mixture through a mesh sieve.

Divide the curd between the tart shells, filling to the top. Bake the tarts at 350 F for 15-17 minutes or until the curd is slightly firm to the touch on the edges and slightly jiggly in the center (similar to a cheesecake). Transfer the tarts to a wire rack to cool completely before decorating.

While the tarts are cooling, spray the yellow mini M&Ms with the edible gold spray. I used Wilton’s Gold Color Mist. Let the M&Ms dry completely.

To decorate, place 6 mini M&Ms onto each tart to make coat buttons. Using the chocolate ganache, pipe a thin triangle at the top right of the tart to make a collar.

Enjoy these Hollywood Tower Hotel Bellhop Tarts! Happy 30th Anniversary Tower of Terror!

Print

Hollywood Tower Hotel Bellhop Tarts

Celebrate the Tower of Terror with these Hollywood Tower Hotel Bellhop Tarts! Inspired by the hotel’s uniforms, these raspberry curd tarts have a layer of chocolate ganache and an Oreo crust!

Course Dessert

Keyword Disney Parks, Hollywood Studios, Tower of Terror

Prep Time 20 minutes

Cook Time 20 minutes

Rest Time 1 hour

Total Time 1 hour 40 minutes

Servings 4 mini tarts

Ingredients

Oreo Crusts

• 2 cups Oreo cookie crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon salt

Chocolate Ganache

• 4 ounces bittersweet chocolate, chopped
• 3 ounces heavy cream

Raspberry Curd

• 16 ounces fresh raspberries
• ½ cup granulated sugar, divided
• 2 tablespoons lemon juice
• 2 tablespoons water
• ¼ teaspoon kosher salt
• 2 large whole eggs
• 4 large egg yolks
• 8 tablespoons unsalted butter, room temperature

Decoration

• 24 yellow mini M&M candies
• edible gold pearl shimmer spray

Equipment

• 4 mini tart pans
• piping bag

Instructions

Oreo Crusts

1. Preheat the oven to 350 F. Lightly grease the mini tart pans. Set aside.
2. Combine the Oreo cookie crumbs, sugar, salt, and butter in a small bowl. Stir until the mixture is well combined and paste like.
3. Press the crumb mixture into the bottoms and up the sides of the prepared pans.
4. Bake the crusts for 5-8 minutes or until set. Let cool.

Chocolate Ganache

1. Place the bittersweet chocolate in a small heat-safe bowl.
2. Place cream in a small saucepan and heat over medium heat until it comes to just under a boil.
3. Pour the cream over the chocolate and let sit for 2 minutes.
4. Gently stir the chocolate and cream together until fully incorporated.
5. Spread the ganache over the cooled Oreo crusts. Place the crusts in the refrigerator until ready to assemble the tarts.
6. Transfer the remaining ganache to a piping bag and set aside until ready to decorate.

Raspberry Curd

1. Place the raspberries, 1/4 cup of sugar, and water in a small saucepan. Cook the raspberries over medium heat until they break down. Use a flexible spatula to fully break the berries down if needed.
2. Strain the berries through a fine mesh strainer to remove the seeds. You should have about 1 cup of puree. Cool the mixture to 80-85 F. Add the lemon juice, salt, and remaining 1/4 cup of sugar.
3. Place the raspberry puree back into the saucepan. Place a medium-coarse strainer into a heat-safe bowl. Add the whole eggs and egg yolks to the raspberry puree, whisking to combine.
4. Cook the mixture over medium-low heat, whisking constantly, until the mixture has thickened and registers 180 F, about 5 to 7 minutes.
5. Remove the saucepan from the heat and whisk in the butter, 2 tablespoons at a time, until incorporated. Strain the mixture through the prepared strainer and into the bowl.

Assembly

1. Remove the crusts from the refrigerator and immediately distribute the raspberry curd among the 4 tarts, filling each crust to the top.
2. Bake the tarts at 350 F for 15-17 minutes or until the curd is slightly firm to the touch on the edges and slightly jiggly in the center (similar to a cheesecake). You should be able to lightly touch the edge of the curd with the tip of your finger without leaving a mark.
3. Transfer the tarts to a wire rack to cool completely before decorating.
4. While the tarts are cooling, spray the yellow mini M&Ms with the edible gold pearl spray. Let dry.
5. To decorate, place 6 mini M&Ms onto each tart to make coat buttons. Using the chocolate ganache, pipe a thin triangle at the top right of the tart to make a collar.