Preheat the oven to 375 degrees and set aside 10 to 12 mini tart shells.

To Make the Shortbread Crust: In a food processor with a metal blade, pulse together the butter and flour until it resembles crumbs. Or cut in the butter with a fork or pastry cutter.

Add the almonds and pulse a couple of times. Slowly add the water until a dough forms. Transfer the dough to a lightly floured surface and roll out thinly to about 1/16 inch thick. Cut circles from the dough and gently press into the tart shells. Neatly trim excess dough from the top.

Line the tarts with parchment and fill them with baking beans. Bake for 10–15 minutes. Remove the tarts shells from the oven and discard the parchment and beans. Return to the oven to bake an additional 8 to 10 minutes, or until the shells are lightly golden brown. Let cool while making the ganache.

To Make the Ganache: Roughly chop the chocolate and place it in a heat-safe bowl. Heat the cream until just boiling and pour over the chocolate. Let sit for 2 minutes, before whisking until the chocolate is smooth and creamy. Pour the ganache into the tart shells and chill for 20–30 minutes until the ganache is set.