Mini Tart with Chocolate Ganache

Ingredients

• 120 g powdered sugar
• 150 g butter
• 1 teaspoon vanilla
• A pinch of salt
• 1 egg
• 1 tablespoon (15 g) almond powder - optional
• 250 g flour, or as needed depending on the flour type
• Note: all ingredients should be at room temperature
• Chocolate ganache:
• heavy cream
• couverture chocolate
• (the amount of heavy cream should equal the amount of chocolate )
• Chocolate ganache method:
• Finely chop the chocolate into small pieces
• Also from Rana, here is Namoura with Cream and Coconut

Method

1. Place the room-temperature butter in a bowl and start mixing it until it softens, then add the powdered sugar and keep stirring until the mixture becomes creamy
2. Then add the egg, vanilla, pinch of salt, and almond powder, continuing to mix
3. Add the flour gradually, bringing the dough together without kneading until it holds together
4. Wrap it in kitchen plastic wrap and place it in the fridge for half an hour
5. Then shape it into small balls and place the balls in mini cupcake molds, pressing from the center to make a wide well in each one
6. Place them in the oven on the middle rack and turn on the bottom heat. Bake at 180°C for about 15 minutes, or حسب the oven, until the tart edges are golden
   Timers: 15 min
7. Let them cool, then remove the pieces from the molds and fill them with chocolate ganache and decorate with pineapple pieces or any fruit as desired
8. Place the cream in a saucepan over the heat until just hot, then turn off the heat
9. Add the chocolate to the cream and stir until the chocolate melts well
10. Fill the tarts with it immediately before it sets