Melt <quantity>380<unit>g</unit></quantity> of 35% chocolate in a double boiler on low heat. Be careful not to boil the water

Add <quantity>200<unit>ml</unit></quantity> of heavy cream to a sauce pan. Heat until just warm to the touch

Add the heavy cream into the chocolate, <quantity>⅓</quantity> at a time. Mix well with each addition

Add flaky salt to taste

Add <quantity>1</quantity> drop of lavender essential oil

Add <quantity>1<unit>tbsp</unit></quantity> of whiskey

Mix thoroughly to combine all the ingredients

Transfer to a container with a spout. The Chocolate & Lavender Ganache is ready

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour to a stand mixer bowl

Add <quantity>180<unit>g</unit></quantity> of powdered sugar

Add <quantity>240<unit>g</unit></quantity> of softened, unsalted butter

Add <quantity>4<unit>g</unit></quantity> of salt. Mix on medium speed with the paddle attachment until the butter breaks into small pieces

Add <quantity>2</quantity> eggs, one by one, on low speed. Mix until eggs are fully incorporated

Add <quantity>60<unit>g</unit></quantity> of almond flour and <quantity>50<unit>g</unit></quantity> of corn starch. Mix on low speed until a uniform dough is formed

Knead the dough on a clean work surface until it is smooth

Cut the dough in half and wrap it in cling film. Let the dough rest in the refrigerator for 60m until firm

Place one half of the dough between <quantity>2</quantity> sheets of acetate

Roll the dough out to <quantity>2½<unit>mm</unit></quantity> in thickness

Use a strip of paper to measure the circumference of a perforated ring mold

Remove the sheet of acetate from the top of the rolled out dough

Make a square by cutting the edges of the dough using the strip of paper as a ruler

Use the ruler to cut strips in the dough

Cover the strips with the acetate and place in the refrigerator for 20m until firm

Place the other half of the dough between <quantity>2</quantity> sheets of acetate

Roll the dough out to <quantity>2½<unit>mm</unit></quantity> in thickness

Carefully remove the top sheet of acetate

Punch the dough with a ring mold. Cover with the acetate and place in the refrigerator

Let chill in the refrigerator for 20m until firm

Preheat an oven to <temperature>310<unit>°F</unit></temperature>

Spray a baking tray with cooking spray. Distribute evenly

Spray the ring molds with cooking spray

Carefully peel the acetate from the chilled, punched dough. Pull off the extra dough, leaving just the rounds

Place the rounds onto the baking tray about <quantity><unit>1</unit>in</quantity> apart

Place the ring mold on top of the rounds

Carefully peel the acetate from the chilled strips of dough

Place the strips inside of the ring mold

Press the dough to the walls and the bottom edge of the tart rings

Trim the edges with a knife

Bake at <temperature>310<unit>°F</unit></temperature> for 23m until light golden brown. Remove from oven. Lower the oven to <temperature>250<unit>°F</unit></temperature>

Remove the ring molds

Brush the entire tart crust with egg yolk

Bake at <temperature>250<unit>°F</unit></temperature> for 12m until bright golden brown

The tart crust is ready

Fill the tart crusts, to the top, with chocolate lavender ganache

Place the tart crusts on a baking tray

Cool in the refrigerator for 30m until the ganache is firm

Bring water to a simmer in a pot on medium heat

Melt <quantity>100<unit>g</unit></quantity> of 58% chocolate in a double boiler. Do not let boil the water

Fill a piping bag with the melted chocolate

Place a tartlete on a piece of parchment paper. Cut the tip of the piping bag. Quickly draw a pattern on the surface

Garnish with mini puffed chocolate cereal

The Mini Chocolate & Lavender Tartlete is Ready. Enjoy!