Recipe Detail Page

1. In a medium bowl, whisk flour with sugar and salt. Grate in cold butter. Mix together with your fingertips until well-blended. Add egg. Mix until the dough comes together, then gather into a ball and slice in half. Form into 2 balls. Reserve 1 ball for a future tart or tartlettes. It freezes well. Wrap both balls in plastic wrap. Refrigerate 30 minutes.



2. Preheat oven to 350°F (180°C).



3. Spray a regular-size muffin tin with nonstick spray. Retrieve 1 ball of chilled pastry from fridge and divide into 12 equal balls. Press evenly on the bottom and up the sides of the 12 cups of the muffin tin. Work quickly as the dough is very buttery.



4. Line each pastry-lined muffin cup with tin foil and fill halfway with pie weights or dried beans or rice, then blind bake in preheated oven for 20 minutes. Remove foil and pie weights and continue baking for an additional 10 to 12 minutes or until lightly browned. Set aside to cool for 15 minutes.



5. Prepare the filling by heating cream in a saucepan or microwave on medium heat until hot. Break chocolate into small squares in a medium bowl and pour hot cream overtop. Stir until smooth. Set aside.



6. Carefully remove tart shells from muffin tin by popping them out with a fork or knife and fill each cup with white chocolate ganache. Let cool before adding a chocolate coin to top each tartlette. Chill for a half hour in the refrigerator, then serve.