Ganache Tartlets

INGREDIENTS FOR THE SWEET SHORTCRUST PASTRY

• 250 g of flour
• 125 g of butter at room temperature, cut into small cubes
• 1 egg yolk
• 40 g of caster sugar
• 1 pinch of salt
• 5 cl of water

1. Sieve the flour onto your work surface.

2. Put the salt into the water to dissolve it.

3. Pour the flour into a salad bowl. Make a well and put the cubes of butter into the hollow. Mix with the fingertips.

4. Form a ball of dough then make a new well and put the egg yolk in the middle, the sugar and the salt water. Work the dough quickly, and cover with clingfilm. Leave to rest in a cool place for 1 hour.

INGREDIENTS FOR THE GANACHE

• Sweet shortcrust pastry dough
• 200 g of cooking chocolate
• 230 g of single cream
• 80 g of butter

1. Boil the cream and the butter.

2. Once at boiling point, add the chocolate, preferably chopped up.

3. Let it rest for 1 to 2 minutes without mixing.

4. Stir with a whisk then pour the ganache onto the shortcrust pastry that you have precooked.

5. Let the tartlets rest in the fridge for 3 hours.

6. Place a rasberry or strawberry on top once you take them out of a fridge.