Ingredients
Equipment
Method
Instructions
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large mixing bowl, beat the softened butter until creamy using an electric mixer. Add powdered sugar and mix until fluffy.
- Crack in the egg and beat until fully combined and smooth.
- Add the flour mixture and mix on low speed until a soft dough forms.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 2 hours or overnight.
- On a floured surface, roll the dough to about 1/8 inch thickness. Cut out rounds using a 3.5-inch scalloped cookie cutter.
- Gently press each dough round into a muffin tin cavity using your knuckle, fixing any cracks with extra dough if needed.
- Chill the pan with the dough for 30 minutes while preheating the oven to 350°F (180°C).
- Line each tart shell with a muffin liner and fill with pie weights or uncooked rice. Bake for 20 minutes until golden brown at the edges.
- Remove liners and weights. Cool tart shells in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Place chopped chocolate in a heatproof bowl. Heat cream until it starts to bubble, then pour over chocolate. Let sit 3 minutes.
- Stir gently until smooth and glossy. Let it cool slightly until thickened but still fluid. Transfer to a piping bag.
- Fill each tart shell about 3/4 full with ganache. Let set at room temperature or in the fridge.
- For the topping, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon onto the cooled tarts.
- Garnish with sliced strawberries or other fruit and a sprinkle of flaky salt, if desired.
Notes
These tarts can be stored in an airtight container in the refrigerator for up to three days without the topping.