Tarts with Red Rice Mix and Chili Chocolate

Preparation

1. In a bowl place the sifted flour, salt, and sugar. Mix with a ladle and add the egg and room temperature butter cut into cubes. Work with your hands to mix all the ingredients and form a ball.
2. Wrap the dough in plastic wrap and refrigerate for one hour.
3. Meanwhile, cut the chocolate into pieces, put it in a bowl with the cream and butter, and melt it in a double boiler.
4. Once the chocolate is melted, remove from the heat and add the chili.
5. Mix with a hand whisk to form a smooth, velvety ganache. Cover with foil and set aside at room temperature.
6. Remove the shortcrust pastry from the refrigerator, roll it out on a floured work surface to aheight of about 3 mm.
7. Line mini tart molds each 10 cm in diameter; precisely trim the edge by removing excess dough.
8. Prick the bottom of the cupcake with a fork, lay a piece of baking paper or aluminum foil on top, and then either baking weights or dry legumes to keep the pastry from rising while baking.
9. Bake the bases at 170 degrees for about 10 minutes. Remove from oven and allow to cool completely.
10. Roll out the remaining dough again and cut out heart-shaped cookies.
11. Lay the cookies on a baking sheet lined with baking paper and bake at the same temperature as the bases for 5 minutes.
12. Pour the chocolate ganache inside each base.
13. Allow the tarts to stop and the cookies to cool. Arrange a heart-shaped cookie in the center and serve.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.