Mini Chocolate Tarts

0 Add all pastry ingredients, except the egg and water, into a high-speed food processor and blitz until it looks like breadcrumbs.
1 While the machine is running pour in the egg and slowly add the water until the dough just starts to form a ball.
2 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.
3 Lightly spray 6x6 inch tart dishes with nonstick cooking spray.
4 Preheat the oven to 320 degrees F / 160 C
5 Roll the dough out to approximately ⅛ inch thickness. Cut the dough into circles a little larger than the tart dishes.
6 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.
7 Repeat with remaining dough.
8 Place a sheet of baking paper into each tart and fill it either with rice or baking beads.
9 Place the tart dishes on to an oven tray and bake for 15-20 minutes or until lightly golden.
10 Remove and allow to cool while preparing the ganache filling.
11 Finely chop the chocolate and place into a mixing bowl.
12 Heat the cream in a microwave until hot. Pour over the chopped chocolate and stir until completely melted.
13 Evenly divide the filling amongst the cooked tart bases.
14 Place into the fridge for 2 hours or overnight to set firmly.
15 Serve the tarts with a drizzle of melted white chocolate.