Chocolate Mini Tarts

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: to prevent the tarts from sticking

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Optional: to ensure even distribution of ingredients

3. 3

   Add the cold butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

   Tip: Optional: be careful not to overwork the dough

4. 4

   Gradually add the heavy cream, stirring with a fork until the dough comes together in a ball.

   Tip: Optional: if the dough is too dry, add a little more cream.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: Optional: to allow the dough to rest and firm up

6. 6

   Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8 inch). Cut out small squares, about 5cm (2 inches) per side.

   Tip: Optional: to achieve uniform tarts

7. 7

   Press each square into a mini tart mold or a mini muffin tin.

   Tip: Optional: to prevent the tarts from spreading

8. 8

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

   Tip: Optional: to ensure smooth chocolate

9. 9

   Pour a small amount of melted chocolate into each tart shell, then top with a spoonful of granulated sugar.

   Tip: Optional: to add texture and sweetness

10. 10

    Bake for 12-15 minutes, or until the edges are golden brown.

    Tip: Optional: to cook the tarts evenly

11. 11

    Remove from the oven and let cool completely in the pan.

    Tip: Optional: to prevent the tarts from breaking

12. 12

    Drizzle with additional melted chocolate, if desired.

    Tip: Optional: to add an extra touch of indulgence