Shortcrust pastry bases

• I used 4 bases from this recipe for mini shortcrust pastry bases. The recipe makes 12 bases, but you can easily make more than you need. In an airtight container, they can last for several weeks.
•  
• I used chocolate ganache from this recipe. You can easily substitute it with another chocolate ganache.
•  
• I used about 1 teaspoon per tart from this recipe for caramelized (browned) white chocolate.
•  
• I used decorations from this recipe. Below you can see how I made the decorations by pouring tempered dark chocolate into ice-cold water:
• {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/QsXqdtwUro8.jpg?itok=-17-2AQW","video_url":"https://youtu.be/QsXqdtwUro8","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}
• Fill the shortcrust pastry base with the chocolate ganache directly from a piping bag.
• Sprinkle with the browned white chocolate and place a raspberry (preferably with gold dust) on top. 
• Finally, place the chocolate twig on top - be careful it doesn't break, as it did for me.
•