Ingredients
- 1/3 cup unsalted butter (75 grams), room temperature
- 2 tbsp sugar
- 1 egg yolk , room temperature
- 1 cup all-purpose flour (130 grams)
- 4 oz (110 g) chocolate of your choice (I used 72% dark chocolate)
- 1/2 cup heavy cream (125 ml)
- A handful of Candied Pecans
Directions:
- Whisk together softened butter, sugar, and egg solk. Sift in flour and shape the mixture into a dough
- Wrap the dough and chill in the fridge for half hour.
- Divide the dough into 8-9 servings and place into tart molds. Poke some holes at the bottom and bake at 350F for around 20 mins.
- Remove the tart shells from the mold and let them cool to room temperature
- Add some heated heavy cream to chopped chocolate, combine until chocolate has completely melted and the mixture is smooth.
- Divide the mixture evenly between the tarts. Decorate with candied Pecans.
- Place in the fridge for a minimum of 120 minutes. They will taste even better after chilling overnight in the fridge.
