Shortcrust pastry tarts with chocolate ganache
(about 10 small tarts 3.5 inches – 3.9 inches 9 or 10 cm. in diameter )
8.8 ounces (250 gr.) shortcrust pastry
For the ganache:
5.3 ounces (150 gr.) dark chocolate, chopped
½ generous cup (150 gr.) heavy cream
Prepare the pastry (or use the already prepared pastry). Meanwhile, butter and flour the molds of the tarts. Heat the oven to 350° F. (180°). Roll out the dough with a rolling pin until you get a few millimeters high layer. Place the dough in the molds so that they adhere to the walls precisely with light pressure of your fingers, being careful not to break it. Remove the excess dough from the edges of the molds with a rolling pin.
Prick crust all over with a fork, fill with dried beans, in order to avoid swelling during the baking. Bake in the preheated oven for about 15 to 20 minutes. Allow to cool. Prepare the ganache. Boil the heavy cream on low heat, remove from the stove, add chopped dark chocolate and stir to obtain a smooth and light cream. Allow the ganache to cool before filling the tarts.