1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup cold unsalted butter, cubed
8 ounces dark chocolate
1 cup heavy cream
1 teaspoon vanilla extract
Preheat oven to 175°C. Combine flour, powdered sugar, and butter in a bowl. Mix to make a crumbly mixture and press into mini tart pans. Bake for 10 minutes then let cool.
Heat heavy cream and add chopped chocolate, let sit for 1 minute and whisk until well combined. Add vanilla.
Pour ganache into cooled shells. Add toppings of choice and chill for 1 hour. Once set, serve it or store it for up to a week.