Mini Chocolate Tart Shells

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons cold water
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped into small pieces
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Whipped cream (for garnish)
• Fresh berries (for garnish)
• Shaved chocolate or chocolate curls (for garnish)
• Chopped nuts (for garnish)

Instructions

1. In a large bowl, whisk together the flour and powdered sugar until well combined. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
2. Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding an extra tablespoon of water if necessary.
3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles and fit them into a mini muffin tin.
6. Prick the bottoms of the pastry shells with a fork and bake in the preheated oven for about 15-18 minutes, or until the edges are lightly golden.
7. Remove the tart shells from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.
8. In a medium saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add the chopped chocolate and sugar, stirring until smooth.
9. Add the vanilla extract and stir to combine. Allow the filling to cool slightly before pouring it into the cooled tart shells.
10. Refrigerate the filled tart shells for at least 2 hours, or until the chocolate filling is set.