Mini Chocolate Ganache Tartlets

Indulge in the decadence of these Mini Chocolate Ganache Tartlets, perfect
for any celebration or a delightful afternoon treat. The buttery Cacao
Shortcrust Pastry combined with the intense Dark Chocolate Ganache Filling
creates a heavenly bite-size dessert that will leave you craving for more.
Let’s get baking!

Ingredients:

For the Chocolate Tart Pastry:

• 225g Plain / All-Purpose Flour
• 20g Unsweetened Cacao Powder (sifted)
• 50g Icing Sugar or Powdered Sugar
• Pinch of Fine Salt
• 120g Unsalted Butter (very cold)
• 1 Egg (at room temperature)

For the Chocolate Ganache Filling:

• 200g Dark Cooking Chocolate (*see notes below)
• 200ml Heavy / Thickened Cream

Instructions:

Chocolate Tart Pastry:

1. In a food processor, combine the Plain Flour, Cacao Powder, and
   Icing Sugar. Pulse to remove any lumps and ensure everything is well
   mixed. (*Note: If making by hand, see note 1 in the recipe.)

2. Add the very cold, small cubed Unsalted Butter to the dry
   ingredients in the food processor. Pulse until you get a fine crumbs
   consistency.

3. Whisk the Egg and add it to the food processor. Pulse to combine
   until a sticky dough starts to come together. The crumbs should
   stick together when pressed.

4. Gather the pastry into a disk and place it between two sheets of
   baking paper. Roll it into a large circle about 3mm (1/8 inch)
   thick. Rest the pastry in the fridge for at least 1 hour or up to 24
   hours.

5. Remove the baking paper and cut out rounds of pastry using a round
   or fluted cookie cutter. Gently place the pastries into the muffin
   pan openings, pressing the edges between the bottom and sides to
   remove any air bubbles. Prick the bottom with a fork and return to
   the fridge to rest for at least 1 hour or up to 24 hours.

6. Preheat your oven to 160°C/325°F and place the muffin pan in the
   freezer during this time.

7. Line each tartlet shell with a small piece of crumpled baking paper
   and fill with baking beads, dry beans, or rice. Bake for 15 minutes,
   then remove the baking weights and paper and bake for an additional
   15 minutes or until fully baked. Let the tartlets cool completely.

Chocolate Ganache Filling:

1. Finely chop the Dark Cooking Chocolate and place it in a large
   heat-proof mixing bowl.

2. Heat up the Heavy Cream in a small pot until it starts to simmer.
   Pour half of the hot cream over the chopped Chocolate and let it sit
   for 2 to 3 minutes without stirring.

3. Using a stiff spatula, stir the ganache in small circular movements,
   starting from the center of the bowl and working towards the edges
   until combined.

4. Pour the remaining hot cream over the ganache (reheat if needed) and
   stir again in circular movements until all the chocolate has melted.
   The ganache should be smooth, fluid, and shiny.

5. Pour the warm ganache into the baked tartlet shells. Gently tap each
   tartlet on a hard surface to remove any air bubbles. Place the
   tartlets in the fridge to set for at least 2 hours.

Baking Tips and Notes:

• Use Cooking Chocolate (not eating chocolate) to ensure the ganache sets
  properly.
• If you prefer sweeter ganache, opt for a milk chocolate variety.
• For a crisp and flaky crust, make sure your butter is very cold.
• Resting the pastry in the fridge and freezer helps it hold its shape
  during baking.
• Serve the tartlets at room temperature for the best fudgy texture.
• Enjoy these delightful Mini Chocolate Ganache Tartlets as an elegant and
  irresistible treat for any occasion!

Happy baking and savoring!