Preheat your oven to 180°C (350°F).

Cream together the softened butter and 120 g of powdered sugar until light and fluffy. Add the egg and mix until just combined. Gradually incorporate the all-purpose flour and 1/2 teaspoon salt, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate it for about 30 minutes.

Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out small circles to fit into your mini tart pans. Press the dough into the pans, trimming any excess. Prick the bottoms with a fork, and blind-bake for 15 minutes or until golden brown. Let cool.

Heat 300 g of heavy cream in a saucepan until just simmering. Remove from heat, then add the chopped chocolate and stir until melted and smooth. Let it cool slightly before filling the tarts.

In a separate bowl, whip the remaining 200 g of heavy cream with 20 g of powdered sugar and vanilla extract until soft peaks form.

Once the tart shells are cool, fill them with the chocolate ganache, smoothing the top. Top with whipped cream and arrange fresh fruits. Sprinkle with flaky salt.