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Chocolate Crust
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1. Add first four ingredients to a food processor and pulse until well blended.
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2. Cut butter into 8 pieces. Add to dry ingredients and pulse until mixture looks like oatmeal.
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3. Use fork to break up and mix egg, then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten mixture.
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Let machine run steadily for a few seconds. Watch carefully until mixture begins to stick together and starts to form a ball. Machine will make a different sound as this happens.
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4. Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap, and refrigerate at least 30-45 minutes or up to a week.
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5. When ready to make crusts, cut cylinder into 12 equal slices. I usually end of with 13 tarts because I roll all the scraps together to make the 13th shell.
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6. Roll each slice between plastic wrap until just slightly larger around than tart shell. Dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
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7. Cover and freeze mini-tart shells until rock hard.
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8. Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside.
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Bake in preheated 400 degrees F oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
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9. Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
