In a medium bowl, stir together flour and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy. Add the powdered sugar and beat until fluffy.

Add the egg and beat until combined.

Add the flour mixture and beat until it forms a soft, crumbly dough.

Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours or overnight.

On a floured surface, roll out the dough to about 1/8 thick. Cut rounds out of the dough.

Place dough rounds in muffin pan openings and fill them with liners and weights. Bake for 18-20 minutes.

Remove liners and let cool before filling with ganache.

Prepare ganache by heating heavy cream and mixing it with chopped chocolate.

Pipe ganache into each tart shell until about 3/4 full.

Top with whipped cream and fresh fruits or flaky salt.