4 oz. semi-sweet chocolate, melted
2 c. unsifted flour
3/4 c. sugar
1/4 tsp. salt
1/2 c. butter, softened
1 egg yolk
8 oz. semi-sweet chocolate
3/4 c. heavy cream
In large bowl, combine flour, sugar and salt, mix well. Cut in butter until mixture is mixed, will be coarse. Mix in egg yolk and melted chocolate. Beat until holds together. Grease inside of mini muffin pan. Press 1 teaspoon of dough on bottom and sides on pan. Bake 10 minutes at 350 degrees. Cool on rack.
Melt 8 ounces chocolate. Cool to room temperature. Blend in heavy cream. Refrigerate 4 hours. Beat ganache until stiff peaks formed. Fill tart shells with about 1 tablespoon of ganache, using a spoon or pastry bag with a rosette top. Garnish with whipped cream if desired. Makes 24.
