Mango Chocolate Tartlets

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   ["TART SHELL", "1. Preheat oven to 375u00b0F.", "2. Add half flour to food processor. Add nuts and pulse until coarse ground, 3 times. Add remainder of flour, salt, sugar to processor; pulse 2-3 times.", "3. Add yolk and zest. Pulse to incorporate. Add chilled butter cubes, pulse until resembles coarse sand.", "4. Add chilled water a tablespoon at a time, only as much as needed, pulsing after each addition. DO NOT OVERMIX.", "5. Form 2 balls. Wrap tightly in plastic. Refrigerate 30 minutes.", "6. Remove dough from refrigerate; cut in half.", "7. Roll one onto LIGHTLY floured surface about 1/4"" thickness.", "8. Use 3"" biscuit cutter or cookie cutter to cut circles. Drape each in mini muffin tins. Lightly press into bottom and against sides.", "9. Prick bottom twice with fork.", "10. Bake about 10 minutes or until golden.", "11. Set aside.", "", "MANGO CURD", "1. In a blender puree mango and lemon juice 2 minutes. Add sugar and dissolve.", "2. In a double boiler stir the egg yolk, the whole egg, the butter, and lemon zest. Add mango puree and stir frequently until very thick, about 20 minutes.", "3. When thick, remove, cover and refrigerate.", "", "CHOCOLATE", "1. Melt milk chocolate in a double boiler. Remove from heat when completely melted.", "2. Place cooled tartlets on lined plate. Pastry brush chocolate inside each tartlet; refrigerate 5 minutes.", "3. Melt dark chocolate in a double boiler. Cover and set aside for the tart topping.", "4. Remove the mango curd from refrigerator. Pipe into shells using pastry bag fitted with a #806 tip. Smooth evenly with paring knife. Refrigerate 5 minutes.", "5. Remove tartlets from refrigerator. Fill a parchment paper cone (or squeeze bottle with a very small holed tip) with melted dark chocolate and pipe cross-hatches onto tartlets.", "7. Cool 5 minutes before serving or cover and serve later."]

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