Ingredients

For the Crust:
1 1/4 cups (150g) all-purpose flour
1/2 cup (60g) powdered sugar
Pinch of salt
1/2 cup (115g) unsalted butter, cold and cubed
1 egg yolk
1 tsp vanilla extract (optional)

For the Chocolate Ganache:
7 oz (200g) dark chocolate (60-70% cocoa), chopped
3/4 cup (180ml) heavy cream
1 tbsp unsalted butter

Directions

In a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and rub it in with your fingers or a pastry cutter until crumbly.

Add the egg yolk and vanilla, and mix until the dough comes together. Shape it into a disk, wrap in plastic, and chill for 30 minutes.

Preheat oven to 350°F (175°C). Roll the chilled dough on a floured surface and cut rounds to fit your mini tartlet pans. Press dough into each pan and trim the edges. Prick the bottoms with a fork.

Line each tartlet shell with parchment paper and fill with baking beads or dried beans. Bake for 12 minutes. Remove the weights and parchment, then bake another 8–10 minutes until lightly golden. Let them cool fully.

Heat the cream in a saucepan just until it begins to simmer. Pour it over the chopped chocolate in a bowl and let sit 1 minute. Stir until smooth. Add butter and stir until glossy.

Pour the ganache into the cooled tartlet shells. Chill in the fridge for at least 2 hours until set. Serve cold or at room temperature.