Premake the pastry and line tins, tartlet trays of choice. Bake 10-15 minutes in a 170°C oven. Remove and cool.
Place chocolate, cream and butter into the TM bowl and melt *7 min/50°C/speed 1.
Add cardamom oil and blend 10 sec/speed 4.
Pour the ganache into the tartlet cases and allow to set at room temperature until easy to move into the fridge.
Dust with plenty of cocoa powder before serving.