Milk Chocolate Mini Tarts

Instructions

1. 1

   Preheat the oven to 180°C. Roll out the chilled pastry dough to a thickness of about 3mm. Cut out small squares, about 5cm per side.

   Tip: Use a cookie cutter for uniform shapes.

2. 2

   In a small bowl, whisk together the granulated sugar, egg, milk, and vanilla extract. Add the melted butter and whisk until combined.

   Tip: Make sure the mixture is smooth and creamy.

3. 3

   Pour the sugar mixture into a piping bag fitted with a small round tip. Pipe small circles onto the pastry squares.

   Tip: Leave about 1cm of space between each circle.

4. 4

   Spoon a small amount of milk chocolate into the center of each circle. Dust with confectioner's sugar.

   Tip: Make sure the chocolate is evenly distributed.

5. 5

   Sprinkle a pinch of salt over the chocolate for added flavor.

   Tip: Use a light hand, as too much salt can overpower the chocolate.

6. 6

   Bake for 15-20 minutes, or until the pastry is golden brown and the chocolate is set.

   Tip: Keep an eye on them to prevent overbaking.

7. 7

   Allow the tarts to cool completely in the pan before serving.

   Tip: This will help the chocolate set properly.

8. 8

   Once cooled, dust the tarts with cocoa powder and serve.

   Tip: This adds a nice touch to the presentation.