Instructions

1. 1

   In a medium bowl, stir together flour and salt. Set aside.

2. 2

   In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy. Add the powdered sugar and beat until fluffy.

3. 3

   Add the egg and beat until combined.

4. 4

   Add the flour mixture and beat on low speed until it forms a soft, crumbly dough.

5. 5

   Dump the dough out onto a sheet of plastic wrap. Use your hands to press the dough together into a flattened disc shape. Wrap the dough and chill in the fridge for at least 2 hours.

6. 6

   On a floured surface, roll out the dough to about 1/8" thick. Use a round scalloped cookie cutter to cut rounds out of the dough.

7. 7

   Place a dough round on top of an opening on your muffin pan. Press down gently to fill the cup. Repeat until all cups are filled.

8. 8

   Chill the muffin pan for about 30 minutes while preheating the oven to 350°F.

9. 9

   Place muffin liners in each well of the pan filled with baking weights. Bake for 18-20 minutes until golden brown.

10. 10

    Let the tart shells cool before preparing the ganache.

11. 11

    In a heat-safe bowl, add chopped chocolate.

12. 12

    Heat the heavy cream until small bubbles appear and pour over chocolate. Let sit for 3 minutes.

13. 13

    Stir until smooth to make ganache.

14. 14

    Once ganache thickens but is still pourable, transfer to a piping bag and fill tarts until 3/4 full.

15. 15

    Make whipped cream with remaining heavy cream, powdered sugar, and vanilla. Pipe on top of tarts.

16. 16

    Top with fresh fruits or flaky salt as desired.