Mix flour, salt, sugar & butter using the paddle tool then add eggs to it to form a paste
Stop mixing as soon as possible to avoid working out the dough too much

Remove from mixing bowl and place flat on cling film, wrap up well and store in the fridge to cool down

Once cold, roll out the dough to 2mm thickness (maximum), line up your tartlets rings / foils making sure that the dough stays where you place it Place a couple of layers of cling film and fill up the tartlets to the rim with "beans / rice"

Bake at 180 degrees for 20 minutes including the "beans / rice", then another 5 minutes without the "beans / rice" to make sure that the pastry is well baked and coloured all over
Set aside to cool down

Melt dark chocolate in a Bain-Marie, set aside to cool down a bit

Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract

Pour your chocolate ganache immediately into your tartlet shells, all the way to the top then place them in fridge to set

Always take your Supreme Chocolate Ganache Tartlets out of the fridge 20 to 30 minutes before eating them to optimise the experience 🙂