- 12 (3 inch) unbaked tart shells
- 4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
- 3/4 cup lightly packed brown sugar
- 1/4 cup corn syrup
- 1 egg
- 2 tablespoons butter, softened
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 pinch salt
- Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
- Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
- Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
- Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
- Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.
04/05/2018
recipepes.com
Chocolate Butter Tarts, recipe
PT15M
PT1H
5
455 calories
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