Preheat the oven th.6 (180°C). Unroll the shortbread dough and cut 30 rounds of 4.5 cm in diameter using a cookie cutter or a glass. Arrange them in the impressions by making the dough adhere well on the sides. Prick the dough very lightly with a fork and bake in the oven for about 8 minutes or until the dough is lightly browned and then let it cool slightly.
Meanwhile, prepare the chocolate filling. Put the liquid cream in a saucepan and bring it to a boil over medium heat. Remove the saucepan from the heat and stir in the chocolate cut into small pieces. Stir until the chocolate is completely melted. Add the butter and stir until the cream is smooth.
Pour 1 large teaspoon of this chocolate mixture into each print. Put in the fridge, so that the chocolate ganache hardens. Then put the peanuts in the bowl of your food processor and process until you get big peanut crumbs. Take the mini tartlets out of the fridge 5 minutes before serving and sprinkle them with crushed nuts.