Help! I made and refrigerated chocolate ganache yesterday and it isn't sweet enough. How can I sweeten it now?

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I meant to add that corn syrup, because it is an invert sugar, will also lend your ganache a degree of flexibility so that it isn't quite so dense when chilled.

Ganache isn't supposed to be terribly sweet, but if you prefer that yours be sweeter, go ahead and re-warm it over a bain marie and add a tablespoon or two of corn syrup. That will sweeten it some, while also being in invert (or dissolved) form so that sugar won't crystallize out of the ganache when cooled. Too, it will give it a nice shine.

You could heat again, add some sugar doing all of this over a double boiler until the sugar is melted, then place bowl in an ice bath to cool if you are planning on using it right away.

Was the bittersweet chocolate itself not sweet enough for your taste? Otherwise it seems odd that the ganache wouldn't be sweet enough. However, you probably could dissolve a bit of sugar in a little bit more cream or butter, then add the cold ganache and rewarm it gently, stirring until everything is mixed together well, then chill it again if it needs to be chilled. Another option is to serve the tarts with sweeter than usual whipped cream.