Chilli Chocolate Mini Tarts

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt. Whisk until well combined.

3. 3

   Add the softened butter to the dry ingredients and mix until a crumbly mixture forms.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the egg and vanilla extract.

5. 5

   Add the egg mixture to the dry ingredients and mix until a dough forms.

   Tip: Be gentle to avoid overmixing.

6. 6

   Roll out the dough to a thickness of 3mm (1/8 inch) and cut into 12 equal-sized squares.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

8. 8

   Spoon a small amount of melted chocolate onto each pastry square, leaving a 1cm border around the edges.

9. 9

   Place a spoonful of diced chilli peppers onto the chocolate, followed by a sprinkle of granulated sugar.

10. 10

    Fold the pastry squares in half to form a triangle and press the edges to seal.

    Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.

11. 11

    Bake for 20-25 minutes or until the pastry is golden brown.

12. 12

    Remove from the oven and let cool on a wire rack for 5 minutes before serving.

    Tip: Serve warm or at room temperature.

13. 13

    Allow the tarts to cool completely before storing in an airtight container.