Homemade Christmas presents: Chocolate ganache tarts

Sift flour into a large bowl. Stir in sugar. Rub in butter using fingertips, until mixture resembles breadcrumbs.

Add egg and enough water to form a firm, pliable dough. Knead lightly. Form into a ball. Wrap in plastic wrap. Chill for 30 minutes.

Preheat oven to hot, 200°C. Lightly grease each recess of round-based patty pans.

Roll out pastry between 2 sheets of baking paper until 0.5cm thick. Using an 8cm cutter, cut 16 circles from pastry. Ease into recesses. Trim edges. Prick base with a fork. Rest for 15 minutes. Bake for 15-20 minutes, until golden. Cool completely.

Filling: In a small saucepan combine chocolate, cream and Nutella. Stir over low heat until smooth. Pour into cooled pastry cases. Chill until firm.

Meanwhile, spread melted white chocolate over a piece of baking paper. Cool until set. Using small Christmas cutters, cut shapes from chocolate. Place onto tarts. Store in an airtight container in the fridge.

Top tip:

If preferred, simply dust the tarts with cocoa.