Dough

Cup of Yum
1. Combine flour, ground almonds, and butter and mix dough in your stand mixer with the whip attachment.
2. When the butter is completely absorbed by the flour and has a sandy consistency, add the icing sugar.
3. Attach the flat beater accessory.
4. Add the egg yolk and the cold water, and finally the salt.
5. Mix until the dough becomes compact and smooth.
6. Place the dough on a work surface and press quickly with the palm of the hand.
7. Be careful not to overwork the dough so it does not turn brittle.
8. Form a ball and let it rest in the fridge for two hours (or overnight if possible).
9. Preheat oven to 350F/180C.
10. Dust the work surface with flour. Spread the dough and prick.
11. Spread dough on tartlet molds.
12. Bake for 15 to 20 minutes.

Ganache

1. Combine milk, chocolate and butter in a small saucepan.
2. Heat over medium heat, stirring gently.
3. Remove from heat as soon as the chocolate has melted and it is smooth. Cool for 15 minutes.
4. Pour the ganache into the baked and cooled tart shells and refrigerate for 2 hours.

Icing

1. Combine the powdered sugar, food coloring and water in a bowl.
2. Stir with a spoon until reaching the consistency of a thick ribbon. Do not add water as these proportions will give a perfect icing.
3. Remove the tarts from the fridge.
4. Pour the icing over the chocolate and allow to harden at room temperature for one hour.