Chill the shortbread crust dough. To ensure the crust holds its shape, the butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.




Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!




Use an immersion blender to mix the ganache. To incorporate the chocolate and butter into the heavy cream properly without agitating it, use an immersion blender.