Mini Chocolate Tarts

Ingredients

Pastry:

 2 tbsp Water
 1 tbsp Oil
   225g Plain flour
    30g Caster sugar
    30g Unsalted butter
		
Filling:

 400ml Double cream
  370g Dark chocolate
   85g Unsalted butter
   30g Honey
   Cacao nibs (Optional)

Makes 6 small tarts.

1. Mix all the pastry ingredients except for butter to make a dough. Then rub in butter. Chill in fridge for 1 hour.

2. Roll the dough flat and gently press into the base and up the sides of the tart tins. Prick bottom to avoid bubbling. Rest in fridge for 30 minutes.

3. Place in the oven for 8-12 minutes, or until set and golden. Leave to cool at room temperature.

4. Chop the chocolate and butter into 1cm cubes, then add them into a large mixing bowl.

5. Add the cream to a small saucepan and heat to a boil. As soon as it starts to rise up, pour it over the chocolate and butter and leave it to melt for a minute before stirring to combine everything.

6. Pour it into the cooked pastry bases and leave in fridge to set.

7. Finish with cacao nibs