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

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.

Add the egg and beat until combined.

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

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.

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.

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.

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

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

Let the tart shells cool before preparing the ganache.

In a heat-safe bowl, add chopped chocolate.

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

Stir until smooth to make ganache.

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

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

Top with fresh fruits or flaky salt as desired.