Chocolate Ganache Tartlets

Instructions

1. Prepare the tart dough
   In a food processor, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Blind bake the tart shells
   Preheat oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thickness and cut circles slightly larger than your tartlet pans. Press the dough into 8 tartlet pans, trimming excess. Prick the bottoms with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until golden. Cool completely.
3. Make the chocolate ganache
   Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat. Pour the hot cream over the chocolate and let stand for 1 minute. Gently stir until the chocolate is completely melted and smooth. Add the room temperature butter and vanilla extract, stirring until incorporated and glossy.
4. Assemble the tartlets
   Pour the ganache into the cooled tart shells, filling each one almost to the top. Gently tap the tarts to release any air bubbles. Let the tartlets set at room temperature for 1 hour, then refrigerate for at least 2 hours until the ganache is firm.
5. Garnish and serve
   Before serving, let the tartlets sit at room temperature for 15-20 minutes. Top each tartlet with fresh raspberries and dust with gold dust or cocoa powder if desired. For the best flavor and texture experience, serve slightly chilled but not cold from the refrigerator.