Mini Chocolate Tarts

While the machine is running pour in the egg and slowly add the water until the dough just starts to form a ball.

Turn dough out onto a lightly floured bench, bring the dough together and shape into a ball. Press into a disc shape, cover with plastic wrap and rest it in the fridge for 30-45 minutes.

Lightly spray 6x6 inch tart dishes with nonstick cooking spray.

Preheat the oven to 320 degrees F / 160 C

Roll the dough out to approximately ⅛ inch thickness. Cut the dough into circles a little larger than the tart dishes.

Place the dough circle into the prepared tart dish, gently press to remove any air bubbles. Trim the edges and use a fork to dock the base.

Repeat with remaining dough.

Place a sheet of baking paper into each tart and fill it either with rice or baking beads.

Place the tart dishes on to an oven tray and bake for 15-20 minutes or until lightly golden.

Remove and allow to cool while preparing the ganache filling.

Finely chop the chocolate and place into a mixing bowl.

Heat the cream in a microwave until hot. Pour over the chopped chocolate and stir until completely melted.

Evenly divide the filling amongst the cooked tart bases.

Place into the fridge for 2 hours or overnight to set firmly.

Serve the tarts with a drizzle of melted white chocolate.