110mlfresh creamIf you prefer a stronger chocolate use semi sweet dark chocolate.
Instructions
We will start with the pastry. Place the flour on the counter and make a well in the center.
Soften the butter/margarine. Place butter, powdered sugar and vanilla extract in the well and mix with the flour.
Add only enough of egg yolk to bind the mixture of flour and fat.
Knead very briefly until smooth. Rest for 5 minutes.
Place a little of the pastry in the 4” tart shells after rolling it out slightly larger than the base and sides.
Gently press the pastry with your thumb and fingertips to cover the sides and base of the tart shell perfectly. Prick it all over with a fork. Repeat until all the pastry is used up. Rest for at least 30 minutes.
Bake the tarts at a slow temperature ( approx 150) for about 15 to 20 minutes. The baked tart will be a light biscuit brown and the aroma will indicate when the tart shell is ready. Cool.
Break the chocolate into small pieces.
Place the chocolate in a bowl and heat for 40 seconds in a microwave or over gentle heat in a double boiler.
Add the cream and heat until the chocolate is completely melted.
Beat well to combine and pour into the baked tart shells.