Dark Chocolate & Flaked Salt Butter Tarts
Preheat the oven to 375(f) degrees. Roll out prepared pie dough to ¼-inch thick. Using a large biscuit cutter, slice dough into 12 rounds. Shape dough into a 12-tin muffin pan to create the tart shells. Refrigerate as you prepare the filling.
Ingredients
- 1 double crust pie dough, chilled
- ⅓ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ cup Crown Golden Corn Syrup
- 1 large egg, whisked
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 100 grams quality dark chocolate, roughly chopped
- Flaked salt, to finish
Method
Preheat the oven to 375(f) degrees. Roll out prepared pie dough to ¼-inch thick. Using a large biscuit cutter, slice dough into 12 rounds.
Shape dough into a 12-tin muffin pan to create the tart shells. Refrigerate as you prepare the filling.
In a small mixing bowl whisk together butter, brown sugar, golden corn syrup, egg, vanilla & salt until well combined.
Evenly divide the dark chocolate amongst prepared tart shells. Fill shells ¾ of the way full with prepared filling.
Bake until the crust is golden & the filling is bubbly, about 15 minutes. Immediately finish with a pinch of flaked salt. Let cool completely before removing from pan & serving.
