Crust

½ cup butter softened

¼ cup sugar

1 egg lightly beaten

1 ½ cups all-purpose flour

1/8 tsp. salt

In a food processor, combine butter, egg and sugar and mix until well blended. Add the flour and salt and pulse until the dough forms a ball. Do not over mix. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. Press dough into a round tart shell and pierce lightly with a fork. Bake in a pre-heated 350-degree oven for 20 minutes or until golden brown. Allow to cool completely.

Filling

12 ounces dark chocolate chips

1 ¼ cups heavy cream

1-½ tsps. Peppermint extract

2 ounces white chocolate melted

1-ounce dark chocolate chips melted

14 fresh mint leaves

12 fresh raspberries

Heat the cream and peppermint in a saucepan almost to a boil. Place the dark chocolate chips in a stainless steel bowl and pour the hot cream over them. Let sit for 5 minutes and stir until smooth. Pour into the tart shell. Place half of the melted white chocolate into the corner of a sandwich-sized baggie and cut off the tip. Squeeze concentric circles onto the tart and run a toothpick through to create a decorative effect. Refrigerate for at least 2 hours. In the meanwhile, paint the remaining chocolates onto the topside of the mint leaves and refrigerate for 2 hours. When they are set up, peel the leaf off of the chocolate. Garnish the tart with the leaves and raspberries.

You can use Filo shells as well. Just stuff them with the Ganache and garnish as you would the others.