Ingredients
- 12 (3 inch) unbaked tart shells
- 4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
- ¾ cup lightly packed brown sugar
- ¼ cup corn syrup
- 1 egg
- 2 tablespoons butter, softened
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 pinch salt
Why This Meal Is A Winner
Helpful Kitchen Tips
- Chill the dough before rolling it out to prevent shrinking during baking.
- Avoid overbaking the filling; it should be set but still slightly soft in the center.
Directions
Warm your oven to 450°F (230°C) and line a baking sheet with your tart shells. Chop 3 ounces of chocolate into small bits and sprinkle them evenly into the bottom of each shell. In a bowl, whisk together the brown sugar, corn syrup, egg, melted butter, vinegar, vanilla, and a pinch of salt until smooth. Pour this mixture into the tart shells, filling them about three-quarters full. Pop them in the oven and bake until the filling puffs up, bubbles, and the pastry turns a nice golden color—this usually takes around 12 minutes. Once done, take them out and let them cool completely. Meanwhile, melt the remaining chocolate in a microwave-safe bowl by heating it in 30-second bursts, stirring in between, until it’s smooth. Finally, drizzle the melted chocolate over the cooled tarts for a delicious finish.
