Method (shortcrust pastry)

1. Preheat oven to 180°C (350°F) and grease the insides of a cupcake tin with butter. Set aside. 
2. Add the plain flour, butter and sugar into a large mixing bowl or food processor and mix until there are no large chunks of butter remaining. Gradually add in the water a-little at a time and mix until the dough starts to clump together. If your dough looks or feels too dry, add an extra 1 tablespoon of water and mix through again. If the dough is too wet, add 1 tablespoon of flour and mix.
3. On a lightly floured surface, use a lightly floured rolling pin to flatten the dough to approximately ¼ inch thick.
4. Use a round cookie cutter, slightly larger than the inside of the greased cupcake tin to cut rounds out of your pastry. If your cupcake tin has a wider base, use a larger cookie cutter. Gently press the pastry into the tin. You can roll the excess dough and repeat until you’ve used up the dough.
5. Use your fingertips press the pastry against the bottom and sides of each cavity. Prick the bases of each pastry with a fork (Refer to video for example).
6. Bake in the middle of the preheated oven for 10-12 minutes, or until the pastries are a light golden brown colour / have golden edges.
7. Once baked, remove from the oven and allow to cool for 5-10 minutes before carefully lifting out each pastry case and setting on a wire rack to cool fully. 

Method (chocolate filling)

1. Add the chocolate, cream and condensed milk into a saucepan and heat on low, stirring with a heat proof spatula constantly until it melts and is super smooth and glossy. 
2. Carefully spoon the chocolate filling into each pastry case, filling almost to the top. Optional: While the chocolate is still wet sprinkle over some freeze dried strawberries. For even cleaner filling, you can fill a piping bag with the chocolate ganache and pipe it in each pastry shell. This will avoid any dripping or spilling of the chocolate.
3. Once they are all filled, place into the fridge to set (around 1 hour).

Method (strawberry rose)

1. You’ll need about 3 strawberries per mini tart, depending on their size.
2. Slice the tops off the fresh strawberries, and with the berry sitting on the sliced end, using a sharp knife cut off a thin slither from one side. Continue cutting the strawberry into paper-thin slices. 
3. Arrange the strawberry slices along the outside edge of the tart. Repeat with the remaining slices of strawberry, overlapping them around each other in a spiral pattern until the entire tart’s surface is covered (Watch video for example). 
4. Repeat until all of the tarts have strawberry “roses” on top.
5. Optional- You can add a mint leaf to each tart to make them even more like roses.
6. Serve and enjoy!