A late night crust experiment

I am currently having a obsession over chocolate ganache everything, and it bothers me when my chocolate pie crust gets soft too quickly after a short stay in the fridge. Therefore I adjusted the recipe tonight by removing some amount of the eggs, and it worked out wonderfully. 

I also adjusted the shape to be more of a tartlet looking ( hopefully a pricier looking as well :P.)

Here are the ratio I used tonight,

for crust :
200g of cake flour
100g of butter,

for ganache:
100g of chocolate
75g of heavy cream
10g of butter
10g of sugar

to make 3 - 8.5x8.5cm baking dish.