Dark chocolate ganache tart

Ingredients

• 6 Bakersland 4" dark chocolate fluted tart shells
• 300 g bittersweet chocolate (70%), chopped
• 300 g heavy cream
• 20 g unsalted butter
• Pinch of sea salt
• Gold leaf, optional

Method

1. Heat cream to just below a simmer. Pour over chocolate. Rest one minute, then stir from the center until glossy.
2. Whisk in butter and salt.
3. Fill shells almost to the rim. Tap to release air.
4. Set at cool room temperature until the surface is mirror-smooth.
5. Finish with gold leaf if using. Hold refrigerated; bring up 15 minutes before service.