Chocolate melt in a water bath or in MV. 55 g cream bring to a boil, in three steps, pour in the chocolate, constantly stirring. Add the chips, in a number of techniques to inject 135 g cold cream. Mix all the ingredients until smooth (do not beat), pour into a container layer of 2-3 cm, close food plecos to not form a crust, put a day in the fridge. Beat the ganache on low-medium speed of the mixer to avoid the oily taste Perizzite cream.

The dough is the sword of Mary Stuart: Frozen butter cut into small pieces and place in blender. Pour the salt and flour. Whip until crumbs.

Add water and beat until the dough don't come to the ball.

Roll the dough into a ball. Divide into 12 pieces and place 1 hour in the refrigerator.

Roll out the dough and place in molds for tartlets, to pierce with a fork. Bake in pre-heated to 180 degrees oven for 8-10 minutes until Golden brown. Cool and release from molds.

Fill the tartlets with cream, on top put a little jam, I have mango-apricot and strawberry recipe http://www.povarenok .ru/recipes/show/663 04/

With mango-apricot.

Strawberry.