Mini Chocolate Tartlets in 30 Minutes

Instructions:

1. Combine chocolate graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
2. Press approximately 1 tablespoon of the mixture into each slot of a 24-count mini muffin tin, creating firm, even walls.
3. Bake at 350°F (175°C) for 8-10 minutes until edges smell toasted, then let cool completely.
4. Place finely chopped bittersweet chocolate in a heat-proof glass bowl.
5. Heat heavy cream in a saucepan over medium heat until it just begins to simmer, then pour directly over the chocolate.
6. Let the chocolate and cream sit undisturbed for 5 minutes, then gently whisk from the center outward until glossy.
7. Stir in peppermint extract and salt until fully incorporated.
8. Spoon the ganache into the cooled shells, filling nearly to the brim and smoothing the tops with an offset spatula.
9. Refrigerate the tartlets for at least 2 hours.
10. Just before serving, garnish each tartlet with a fragment of crushed peppermint candy or a single fresh raspberry.