Bittersweet Chocolate Ganache Tartlets

1. Prepare Tart Dough

Start by rolling out your disk of Sweet Tart Dough into a 12-inch circle. This ensures an even thickness, which is crucial for baking. Using a fork, prick the dough all over to prevent it from puffing up during baking.

2. Cut and Shape Dough

Cut the dough into circles using a cutter—5-inch cutters for 4-inch tartlets or 2-inch cutters for mini tarts. Gently transfer the dough circles to the tartlet pans, pressing them snugly against the sides to shape the tartlets. Trim any excess dough from the edges.

3. Freeze Tart Shells

Place the prepared tartlet shells in the freezer for at least 10 minutes. This step is important as it prevents the dough from shrinking during baking.

4. Prebake Tart Shells

Preheat your oven to 350°F (175°C) while the shells are chilling. When ready, prebake the tart shells for 15 minutes until they are light golden brown. Allow the shells to cool completely before unmolding them.

5. Prepare Ganache

Place the chopped bittersweet chocolate in a medium heat-proof bowl. Heat the heavy cream in a saucepan just until it begins to boil. Pour the hot cream over the chocolate and let it sit for 30 seconds to start melting the chocolate. Stir the mixture until you achieve a smooth, glossy ganache.

6. Fill Tart Shells

Pour the warm ganache into the cooled tartlet shells, filling them to the brim. Tap and jiggle the shells gently to level the surface of the ganache. Let the tartlets sit at room temperature until the ganache is set and firm to the touch.