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1
Blend flour, sugar and salt together with a food processer.
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2
Add butter (cold) cut into tablespoon portions, and blend until it's at a cornstarch consistancy.
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3
It's okay if you blend it too long (I did it the first time), it's just easier to add the other ingredients if it's not in a ball-ish form.
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4
Wisk together the egg and vanilla, then add to the mixing bowl.
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5
Continue blending until it's got a fairly cookie dough like consistancy.
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6
This is the part where people do things a bit differently sometimes.
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7
If you have two inch tart baking tins, use those with about a half of a tablespoon of dough in each, putting in the oven at about 350 for 12-15 minutes.
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8
If you don't have that, put ether a tablespoon into a mini cupcake pan or even a normal sized cupcake pan, depending on what you have.
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9
Anyways, cook at 350 until firm, at golden brown or just before.
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10
If you've ever made spritz cookies, this recipe is about the same.
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11
DO NOT grease the pan!
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12
Now for the filling; though you can put anything you want, I found that drizzling a bit of caramel in the center and then preparing the chocolate in the next step overcomes the dryness of the tartlets and makes it really smooth and an altogether nice combonation.
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13
If you have something else in mind, go do that instead, experiment and share what you've done!
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14
I first put in a bit of homemade caramel (if you haven't tried it, it's super easy and pretty fun) and then prepared the chocolate.
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15
Whip up about half of a small carton of whipping cream, pour in the desired amount of melted chocolate, and finally mix and add a dollop onto the top of each tartlet.
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16
Enjoy!
