Once the cookie tart crusts have set you can begin to make the ganache filling.
Chop the chocolate up as finely as you can and place it in a large bowl.
Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.
Once the chocolate ganache has had time to cool pour into each cookie tartlet till almost full. (I find this easier to do if I transfer the ganache into a jug first making it easier to pour).
Place in the refrigerator to set for approx. 2 hours until firm to the touch.
Decorate with fresh strawberries and drizzle with melted white chocolate if desired.
Serve and enjoy!