Sweet shortcrust pastry dough

1. In a large container, place the flour, powdered sugar, almond flour, pinch of salt and mix with a tablespoon.
2. Add the cold unsalted butter pieces and crumble it with your fingertips into the dry mixture until you have a sandy, lump-free mixture.
3. Then add the egg and mix gently and just enough to gather the dough into a homogeneous ball without kneading it too much.
4. Cover the dough with plastic wrap and place in the refrigerator for at least 20 minutes.
5. Roll out the dough on a lightly floured work surface or between 2 sheets of parchment paper to a thickness of 3-4 mm. 
6. Line the tartlet rings or mini tartlet pans with the dough and place them in the freezer for at least 1 hour.
7. Preheat the oven to 347°F / 175°C and bake the tartlets for about 25 minutes until golden brown.
8. Let the tartlets cool completely before removing from the pan.

Chocolate Ganache 

1. Chop the dark chocolate with a knife and place in a large container. 
2. Heat the heavy cream in a saucepan over medium heat until it simmers.
3. Pour the hot cream into the chocolate and sea salt at once and let it sit for a while.
4. Mix the mixture with a spatula or hand whisk until the chocolate is completely melted.
5. Blend the ganache with an immersion blender to smooth it out, avoiding incorporating too much air.
6. Let the ganache stand at room temperature for 5 minutes, then fill the tartlets until they are completely filled.
7. Place the chocolate tarts in the refrigerator for at least 1 hour and until the chocolate is firm.

Decoration

1. In a large bowl, whip the cream with the powdered sugar for around 2 minutes until it forms a chantilly.
2. Decorate the tops of the chocolate tarts with a little whipped cream and add the cocolate curls.