INGREDIENTS Short Crust: 1/2 cup butter 1 1/2 cups flour 1/2 cup almond flour 3 Tbsp powdered sugar Pinch of salt 1 small egg 1 Tbsp ice waterChocolate Ganache: 1 1/4 cup bittersweet chocolate, finely chopped 1 cup whipping cream 1 Tbsp butter, soft and in small lumpsDIRECTIONSFor the crust, process flour, almond flour, butter, powdered sugar and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart, wrap with cling film and let it rest in the fridge for at least 1 hour. Preheat oven to 350F.Roll out the dough between to layers of baking paper until its about 5-6 mm thick. Gently press the dough into the individual tart pans. Bake for 15-20 minutes depending on the size of your pies. Keep an eye on the them and take them out when they are light golden brown, a little darker in the edges. Let them cool while making the ganache filling. For the ganache, place chocolate in a bowl. Place cream in a sauce pan, over medium heat, and bring to a boil. Gently, take the cream off the heat, and pour half of it over the chocolate. Let it rest for a minute. Gently stir with a spoon until almost all the chocolate is melted and the ganache is creamy and smooth. Add the rest of cream, let it rest for a minute, and stir gently until the ganache is smooth and all the chocolate is melted. Add the butter and combine until incorporated. Pour into each of the cooled pie crusts. Let it set for an hour or more in a cool place.