Making Mini Chocolate Ganache Tartlets

• Preheat your oven to 350°F (175°C).
• Whisk together the flour, cocoa powder, and powdered sugar in a large bowl.
• Add the cold, cubed butter to the dry ingredients and mix until it resembles coarse crumbs.
• Stir in the egg yolk and enough cold water until the dough comes together.
• Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
• Roll out the chilled dough to about 1/8-inch thickness.
• Cut out circles to fit into mini tartlet pans and press gently into the pans.
• Prick the bottoms of the tart shells with a fork and bake for 10-12 minutes.
• Heat the heavy cream until it begins to steam, then add the chopped chocolate and stir until smooth.
• Stir in the vanilla extract and a pinch of salt.
• Pour the chocolate ganache into each cool tart shell.
• Refrigerate for at least 1 hour to allow the ganache to set.
• Garnish with whipped cream, chocolate shavings, or fresh berries.
• Serve chilled or at room temperature.