Individual Chocolate Tarts

Directions

1. Start by making the pastry; sift the flour into a large bowl. Cut the butter into small pieces and add to the flour. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
2. Mix the egg yolk and water together in a small bowl. Add 1 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid in the crumb. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
3. Make the chocolate ganache; heat the cream in a large saucepan over a medium-high heat. Once the cream comes to boiling point, add the chocolate and continuously stir until completely combined and smooth.
4. Roll out the pastry to 2mm thickness. Cut 6 rounds out of the pastry and line a 6 tartlet shells, making sure you press it firmly into the edges. Use a cutlery knife to cut any overhanging pastry off and neaten them up. Place in the fridge and chill until firm. Preheat the oven to 200ᵒC.
5. To blind bake the tart cases: cut out small circles of baking paper and press into the edges of the pastry tarts. Fill the cases generously with baking beans.
6. Place the tart shells in the middle of the oven for 10 minutes. Remove from the oven and take out the baking beans and paper.
7. Bake in the oven for 10 more minutes until the pastry is golden.
8. Poor the chocolate ganache into the pastry cases up to almost full.
9. Use chocolate shavings to decorate and leave to set for 1 hour.