Ruby Chocolate Mini Tarts

Instructions

1. 1

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

2. 2

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

   Tip: Whisk until combined.

3. 3

   Add the unsalted butter 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 mixture.

4. 4

   Press the mixture into the bottom and up the sides of a mini muffin tin.

   Tip: Make sure to evenly fill each cup.

5. 5

   Chill the shells in the freezer for 10 minutes.

   Tip: This will help them hold their shape.

6. 6

   In a separate bowl, whisk together the ruby chocolate, confectioner's glaze, and almond extract.

   Tip: Make sure the chocolate is well combined.

7. 7

   Pour the chocolate mixture into the prepared shells.

   Tip: Fill each cup about 2/3 full.

8. 8

   Bake for 15-20 minutes or until the edges are set.

   Tip: The centers should still be slightly soft.

9. 9

   Allow the tarts to cool completely in the tin.

   Tip: This will help them set properly.

10. 10

    Drizzle with additional confectioner's glaze, if desired.

    Tip: For a glossy finish.