Today we bring to you a wonderfully delcious recipe from our beloved contributor Jasmine Baker. Jasmine says "I love butter tarts, they’re a Canadian Classic that always reminds me of road trips and bake sales from my childhood. Buttery pastry, and gooey toffee-like filling – what’s not to like!? By adding cocoa to the buttery pastry and dark chocolate with a hit of flaked sea salt at the end, the sweetness of this classic is transitioned into a decadent, brownie-like variation on the classic butter tart we all know and love." Try Jasmines recipe and watch your family fall in love with these indredible Ultimate Dark Chocolate Butter Tarts!
Combine flour, salt and cocoa in a large bowl. Using a pastry blender, fork or fingertips, break up butter into dry ingredients until fully incorporated, resembling small, pea-size pieces. Set aside.
In a small bowl, combine yolk, water and vinegar and mix thoroughly. Drizzle wet ingredients in to flour mixture and toss with a fork. You can add another tablespoon of water if needed.
Knead dough thoroughly to bring it all together, forming a ball, then wrap in plastic and chill in the fridge for 30 minutes to overnight.
Roll out dough to an 8-inch round (about 3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles. Reroll the dough scraps as needed to get all twelve. Press each circle into the cup of a standard muffin tin.
Preheat oven to 425°F (220°C).
Combine brown sugar, salt and butter in a medium bowl and, using a hand mixer, beat until fluffy. Add vanilla bean paste and egg then mix by hand till fully combined. Don’t over-mix.
Fill each shell with 1 tsp of chopped nuts. Divide filling evenly among tart shells. Place muffin tin on a baking sheet, near the bottom. Bake for 15-19 minutes, until the filling is bubbly and golden and the pastry is firm. If you want to firm up your filling, bake two or three minutes longer.
In a double boiler or microwave, melt chocolate. Using a small spoon, drizzle chocolate over tarts. Sprinkle with flaked sea salt. Let cool before serving.