I used a shallow muffin pan (approx 1.8-2.0 cm height) as you can see of the picture I have taken on the bottom left. Nonetheless, you could also use a taller muffin pan but keep half of it empty when baking the tart shells. Furthermore, I have also included the picture of the tarts before baking with the holes I poked to prevent bubbling on the bottom right.
This recipe produces crunchy melt-in-your-mouth tart shells that will stay crispy for at least 5 days (I tried it myself!). Also, it is luxuriously fragrant with just the right amount of butter and chocolate combination. Not much sugar was added, therefore the filling itself is rich. This creates a dark chocolate tart shell with a slightly dark chocolate ganache cream.
Furthermore, the ganache cream is so extremely easy to make. However, do take note that you would have to refrigerate it as the ganache cream would only be edible 24-36 hours when exposed to room temperature. Hence, do make sure to refrigerate it to maintain the quality!
Without further ado, let me share the recipe!