Mini tarts

step 1
Preheat oven to 325 degrees F. Spray mini muffin tins with non-stick spray.

step 2
In the bowl of your electric mixer, beat the butter and sugar together until smooth. Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.

step 3
Take 1 tablespoon of shortbread dough and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, place the tart pan in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

step 4
Bake for approximately 10 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.

step 5
Assemble tarts by spooning or piping lemon curd or chocolate ganache into pastry and topping with fresh berries or whipped cream.

step 6
Lemon Curd:

zest of 3 lemons
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs + 2 egg yolks
pinch of salt
1 3/4 sticks butter, cut into pieces
1 teaspoon vanilla extract

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over medium heat, whisking constantly, until curd is thick, about 10 minutes. Immediately strain curd into a bowl, then stir in vanilla. Cover curd and chill until thickened. Store in the refrigerator.

step 7
Chocolate Ganache:

8 ounces (224 grams) bittersweet chocolate, finely chopped
2/3 cup (160 grams) heavy cream
2 large egg yolks, at room temperature
2 tablespoons (1 ounce; 30 grams) unsalted butter, at room temperature
1 teaspoon real vanilla extract

Put the chocolate in a heatproof bowl. In another bowl, beat 1 tablespoon of the heavy cream with the egg yolks just until the eggs are liquid.

Pour the remaining cream into a saucepan, add the vanilla and bring the cream to a full boil. Pour the hot cream over the chocolate. Wait for about 30 seconds, then, working with a whisk, gently blend the cream into the chocolate. Still whisking delicately, incorporate the yolks, followed by the butter. Pour the ganache into tartlet shells.

If you make these ahead and refrigerate them, pull them out and bring to room temperature for 30 minutes before serving to soften the ganache.