CHOCOLATE BUTTER TARTS

There’s no point waiting for Valentine’s Day for chocolate treats.  These Canadian delights warm up winter weather all season long.  Make your favorite pie crust or use refrigerated dough to save a little time—the filling is the star here.   Bars of baking chocolate work best—but semi-sweet chocolate chips would work in a pinch.  Recipe is easily doubled.

• 12 unbaked pie crust tart shells (3”)
• 4 squares, 1 oz each, from unsweetened baking chocolate bar
• ¾ cup packed light brown sugar
• ¼ cup corn syrup
• 1 egg
• 2 tblsps soft butter
• 1 tsp white vinegar
• 1 tsp vanilla
• Pinch of salt

Crust

From rolled out pie crust, cut twelve 3” circles.  Lightly spray small tart pan with cooking spray and insert tarts into pan.   Prick bottoms lightly with a fork , place on baking sheet, and bake at 350’ until golden brown—10 to 12 minutes.  Let cool completely before filling. 

Filling

Chop 3 of the 4 chocolate squares into small pieces and place evenly in bottom of each tart.  Reserve last chocolate square.  Whisk the remaining ingredients until smooth—then fill tart shells about ¾ full.  In a pre-heated 450’ oven bake tarts on baking sheet until filling is bubbling—about 12 minutes.  Let cool.  Melt the remaining 1 oz square of chocolate and drizzle a little over each tart.

The Kitchen Hive