Chocolate Tartlets

1. Prepare and Chill Tart Dough

Roll out the sweet tart dough into a 12-inch circle on a lightly floured surface. Lightly prick the dough with a fork, then cut into six 5-inch circles or eighteen 2-inch circles. Press each circle into a tartlet pan, trim excess dough, and freeze for 10 minutes.

2. Bake Tartlet Shells

Preheat the oven to 350°F. Bake the chilled tartlet shells for about 15 minutes until they are light golden in color. Allow shells to cool.

3. Make Chocolate Ganache

Place chopped bittersweet chocolate into a heat-proof bowl. Heat heavy cream until it just boils and pour it over the chocolate. Let sit for 30 seconds, then stir until smooth.

4. Fill Tartlets and Set

Spoon the warm ganache into each tartlet shell. Allow tartlets to set at room temperature for at least 1 hour until the ganache firms up.