Dark Chocolate Mini Tarts

Instructions

1. 1

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

   Tip: Use a high-quality parchment paper to ensure easy removal of the tarts.

2. 2

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

   Tip: Make sure to whisk until the mixture is well combined and aerated.

3. 3

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

   Tip: Don't overwork the dough, as this can lead to a tough pastry.

4. 4

   Gradually pour in the milk, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.

5. 5

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

   Tip: Chilling the dough will help the tarts hold their shape and prevent them from spreading too much.

6. 6

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

   Tip: Use a cookie cutter or the rim of a glass to cut out the squares.

7. 7

   Press each square into a mini tart pan with a removable bottom.

   Tip: Make sure to press the dough evenly and firmly into the corners of the pan.

8. 8

   Bake the tarts for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the tarts after 10 minutes, as they can go from golden to burnt quickly.

9. 9

   Allow the tarts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: This will help the tarts set and make them easier to handle.

10. 10

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

    Tip: Make sure the chocolate is smooth and glossy before pouring it into the tarts.

11. 11

    Pour the melted chocolate into the cooled tarts, leaving a 1cm (1/2 inch) border around the edges.

    Tip: Use a spatula to spread the chocolate evenly and smoothly.

12. 12

    Sprinkle the confectioner's glaze and edible gold dust over the chocolate.

    Tip: Use a small brush to apply the glaze and dust evenly.

13. 13

    Serve the tarts chilled, dust with a little extra confectioner's sugar if desired.

    Tip: These tarts are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days.