I've been wanting to make these for a long time, but couldn't find the perfect recipe. In the end I combined this super easy pie dough with a delicious sounding filling from epicurious.com which thankfully tasted as spectacular as it sounded. Fresh out of the oven, I can't imagine a better chocolate dessert than this.
For the pie dough
In a food processor, mix 170 g of flour (with one heaped tablespoon removed and an equal weight of cocoa powder used to replace it) with 85 g of sugar. Then add 85 g of butter straight from the fridge, cut in small cubes. When that's well blended, add 2 tablespoons of milk and blend again. You should obtain coarse sand. Divide into 10 small tart pans and press to line base and sides. Place circles of baking paper and uncooked rice on them, and bake at 200°C for 10 minutes. Transfer baked crusts to rack. Reduce oven temperature to 170°C.
For the filling
Bring 3/4 cup whipping cream (I used extra-light) and 6 tablespoons of milk (I used low fat) to boil in heavy medium saucepan. Remove from heat. Add 170g chocolate (I used 65% Lindt); whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture (be careful not to cook eggs as the warm chocolate goes in). Pour filling into warm crusts.
Bake tarts until filling is set in center and puffed at edges, about 20 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 170°C oven 10 minutes or microwave individual tarts at 5-second intervals until warm.)
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