Shortcrust Pastry (Pâte Sablée):

1. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
2. Add egg yolks, mixing until thoroughly combined.
3. Sift in flour and salt. Mix on low until dough barely begins to come together.
4. Remove bowl from mixer, then finish incorporating flour with your hands, taking care not to overwork the dough.
5. Wrap dough in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge to rest for 15–20 minutes.
6. Retrieve dough from fridge. Divide dough into 6 equal pieces (~ 70g each). Delicately press dough into bottom and up sides of 4-inch tart pans. Trim any excess crust with a paring knife. ^[2]
7. Dock crust bottoms all over with a fork, then place in fridge for 30–45 minutes.
8. While crusts are chillin’, place baking sheet on middle rack in oven. Heat oven to 325°F.
9. Bake crusts for about 30 minutes, rotating halfway through. Crusts are done when they are golden and crisp.
10. Transfer crusts to wire rack and allow to cool completely.
11. Once your crusts are totally cool, remove from tart pans.

Roasted Corn White Chocolate Ganache:

1. Now it’s ganache o’clock! Place chopped roasted corn white chocolate and cubed butter into a heat-safe bowl.
2. Pour cream into heatproof vessel and microwave on high in 30-second increments until simmering. Remove from microwave and pour over chocolate, making sure it’s relatively submerged in the cream. Set aside for 2–3 minutes.
3. Gently whisk until the chocolate and butter are melted and completely combined with the cream.
4. Pour ganache into cooled crusts (~ 40g per tartlet). If necessary, give tartlets a wee shimmy-shake for the ganache to spread evenly.
5. Place tartlets in fridge for at least one hour (or overnight) to allow ganache to set.

Decoration & Serving:

1. When ready to enjoy, remove tartlets from fridge 30 minutes prior to serving. This will allow the ganache time to slightly soften.
2. Before serving, decorate however you like. Pipe on whipped cream, add a few edible flowers, sprinkle on flaky sea salt, accent with a touch of gold leaf, dust with confectioners' sugar, lean into the corn theme & top with a couple corn nuts… the possibilities are endless!