1½ cups plain flour
1 tbsp caster sugar
80 g chilled butter, cubed
1 tbsp chilled water
¾ cup thickened cream
250 g white chocolate, chopped
18 edible sugar daisies, to decorate
- Put flour and sugar in a food processor. Process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and water. Process until dough just comes together. Turn out onto a floured surface and knead gently until smooth. Form into a 2cm-thick round. Wrap in baking paper and chill for 20 minutes or until firm.
- Preheat oven to 180ºC. Lightly grease an 18-patty tin or tart moulds. Roll out pastry between 2 sheets of baking paper to 5mm thick. Using a 7cm-round cutter, cut 18 circles from pastry. Put into tin or moulds. Bake for 15 minutes or until light golden. Allow to cool.
- To make ganache, heat cream in a saucepan until almost boiling. Remove from heat, add chocolate and stir until melted and smooth. Set aside for 30 minutes to thicken. Spoon ganache into pastry cases. Stand for 20-30 minutes, then decorate with edible sugar daisies.