Steps

1. Lightly grease the inside of pudding molds with Vegetable Oil using a paper towel.
   🕒 01:30
2. Let 1 sheet of frozen puff pastry (approx. 10x18cm) come to room temperature until softened.
   🕒 01:57
3. Without stretching, roll the softened puff pastry sheet into a coil, aligning the edges.
   🕒 02:10
4. Cut the rolled puff pastry log into 6 equal pieces.
   🕒 02:28
5. Flatten each cut piece into a disc shape, resembling tart dough.
   🕒 02:44
6. Place the flattened dough into the pudding molds and press down to form the sides, without stretching.
   🕒 02:59
7. Insert your finger from the side of the mold and thin out the dough while creating height. Repeat the process by pressing down without stretching.
   🕒 03:36
8. Prick the bottom and sides of the dough thoroughly with a fork to prevent puffing.
   🕒 03:55
9. Bake in the toaster for 7 minutes. If your toaster has temperature settings, set it to 170°C (340°F). 【Key Tip!】 Check for browning and cover with aluminum foil if it starts to burn to prevent scorching while ensuring the inside cooks through.
   🕒 04:23
10. Once baked, carefully remove the tart shells from the molds if necessary, using a knife.
    🕒 06:00
11. If the pastry still seems undercooked, flip it over and bake for a little longer.
    🕒 06:15
12. If the center of the pastry has puffed up, make a cut with a knife and press it flat.
    🕒 06:38
13. Break 80g of chocolate bar into pieces in a heatproof container and melt in the microwave.
    🕒 07:21
14. Add 40g of heavy cream to the melted chocolate and mix briefly.
    🕒 08:06
15. Heat again in the microwave until the heavy cream just begins to bubble.
    🕒 08:28
16. Stir thoroughly until the chocolate and cream are combined and glossy.
    🕒 08:42
17. Generously fill the hollows of the baked tart shells with the ganache.
    🕒 09:13
18. Chill in the refrigerator for several hours until set.
    🕒 09:49
19. Once the ganache has firmed up, your tarts are complete.
    🕒 10:06