Kids Chocolate Tartelette

Pastry.
Mix the butter and icing sugar in a stand mixer for 1 minute.
While stirring add the beaten egg.
Then add the almond meal and flour together.
It should looks like coarse crumbs.
Pour the mixture on the benchtop and bring all the small piece together to form a ball.
Do not add flour even if it is crumbly.
Roll out between two sheets of baking paper.
Store in the fridge for 10 minutes.
Press the dough into a pan.
Shave off the excess on the top edge with a knife.
Cook 25 minutes at 200C.
Set aside to cool down.
Chocolate filling.
Prepare sugar almond pie shells following the recipe below.
Set aside and cool down 15 minutes on a rack.
Meanwhile prepare the chocolate filling : chocolate ganache.
Chocolate ganache.
Bring the cream to boil.
Add the cream to the chocolate chips in 3 times.
Mix with a spatula from the center of the bowl to the side during each addition.
Add the diced butter at room temperature.
Stir well until well incorporated.
If the butter is too cold it will create some white spot in the ganache so make sure it is at room temperature.
Do not melt the butter ever or the ganache will not become firm when it cool down.
Pour the chocolate ganache filling into the pies shells.
Leave 2 hours in the fridge until the ganache become firm.
Tips: You could also prepare a 26cm pie and serve individual slices.
To cut lovely slices bring the knife under warm water before cutting.
It will create a perfect shiny cutting without removing any ganache from the slice.