Mini tarts with white chocolate ganache

Ingredients

For the dough

• 1 egg
• 30 g lard
• 120 g softened butter
• 100 g sugar
• 5 ml rum essence
• 1 g salt
• 50 g sour cream
• 5 g baking powder
• 350 g flour
• 5 g lard for greasing the mold

For the cream

• 300 g white chocolate
• 150 ml sweetened liquid whipping cream
• 300 ml sweetened liquid whipping cream

For decorating

• 20 g milk chocolate

Preparation

1. In a bowl, mix the egg with 30 g lard, the softened butter, sugar, rum essence, salt, sour cream and baking powder. Sift in half the flour and work it in, then gradually add the remaining flour and knead until you have a dough that doesn’t stick. 2. Gather the dough into a ball, cover it with plastic wrap and refrigerate for at least 30 minutes. 3. Divide the dough into 24 small balls sized to fit the mini tart mold. 4. Grease the mold with 5 g lard and heat it over the stovetop flame. Put the balls in the mold and cook for about 2 minutes on each side, until lightly browned. Repeat with the remaining dough. 5. Break the white chocolate into pieces and put it in a small saucepan with 150 ml whipping cream. Keep it over low heat for about 5 minutes, stirring until the chocolate melts, then let the mixture cool completely, about 45 minutes. 6. Whip the remaining 300 ml cream until stiff, then fold in the melted, cooled chocolate. 7. Put the cream in a piping bag, fill the cooled shells and grate the milk chocolate over the top.