# What You Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons cold water
06 - Pinch of salt
→ Chocolate Ganache
07 - 6 oz semisweet or dark chocolate, finely chopped
08 - 1/2 cup heavy cream
09 - 1 tablespoon unsalted butter, room temperature
10 - 1 teaspoon pure vanilla extract
11 - Pinch of sea salt
→ Optional Garnish
12 - Fresh berries
13 - Edible gold leaf
14 - Shaved chocolate
15 - Crushed pistachios
# How To Make:
01 - Set oven to 350°F and prepare for baking.
02 - In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
03 - Add egg yolk and 1 tablespoon cold water to the mixture. Pulse until dough begins to form, adding more water if necessary.
04 - Transfer dough onto lightly floured surface, knead gently into a ball. Flatten into disk, wrap tightly, and refrigerate for 30 minutes.
05 - Roll dough to 1/8 inch thickness. Cut 4-inch rounds and press into tartlet pans, trimming edges. Prick bases with a fork.
06 - Line shells with parchment and fill with pie weights. Bake 12 minutes, remove weights and parchment, then bake an additional 3-5 minutes until golden. Let cool completely.
07 - Heat heavy cream in saucepan until simmering. Remove from heat, add chopped chocolate and let sit for 2 minutes.
08 - Whisk ganache until smooth. Stir in butter, vanilla extract, and sea salt until glossy.
09 - Pour ganache into cooled tartlet shells and gently tap to level.
10 - Refrigerate tartlets for at least 30 minutes or until ganache is firm.
11 - Decorate with optional toppings if desired and serve at room temperature.
