FOR THE TARTS

Make the Short Crust Pastry as per basic recipe with the egg yolk.
( Double the recipe) Add four tbsps superfine sugar. The dough will be a bit difficult to handle. Be careful while rolling into individual tarts. Bake it at 180 ^o C/ 350 ^o F for 15- 20 mins or till golden brown.

CHOCOLATE TARTS

Ingredients
250 gms Dark chocolate
1 cup cream
4 tbsps golden syrup/ light corn syrup
3 tbsps butter softened

Method
1) Heat the cream with the golden syrup in a saucepan, blend with a whisk on medium heat till blended. (Don't keep for too long it will burn). Pour in another container. Cool.
2) Chop the chocolate into small pieces. Melt it over a double boiler or microwave till smooth. Cool it.
3) Whisk the cream into the melted chocolate. Blend in 3 tbsps of softened butter.
4) Spoon into individual baked tarts. Keep to cool in the refrigerator till the chocolate sets. One hour before serving bring it to room temperatue and serve.