Recipe for Regretful Chocolate and Popcorn Tartlet

Preparing the shortcrust pastry: Take the butter out of the refrigerator at least 30 minutes before you start cooking. In a mixing bowl, combine the powdered sugar and butter, then add the flour, egg, and a pinch of salt. Mix until you have a smooth dough. Form a ball and place it in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.

Baking the shortcrust pastry: place the pastry into tartlet molds, trim any excess, and prick the bottom of the tart with a fork. Bake the pastry blind for 20 minutes at 200°C. Let the pastry cool before spreading a thin layer of peanut butter on it.

Filling the tartlets: place a few popcorn at the bottom of the tartlets, pour in the ganache, and spread it gently. Add a small spoonful of peanut butter and spread it to create small streaks on the ganache.

Finally, place in the refrigerator for at least 2 hours.