Directions

1. Preheat this oven to 350°F.
2. In a food processor, combine the flour, dark cocoa powder, and granulated sugar. Pulse a few times to mix.
3. Add the cold butter and pulse until the mixture resembles fine crumbs.
4. Add the egg and pulse until the dough just comes together. If needed, add 1 tablespoon of cold water to help bind the dough.
5. Divide the mixture evenly among 6 small tartlet pans. Press the crumbs firmly into the bottom and sides of each pan to form a crust. Trim any excess around the edges.
6. Prick the bottoms of the tart shells with a fork then fill with parchment paper and pie weights to prevent puffing. Bake for 12-15 minutes, or until set. Allow to cool completely.
7. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
8. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
9. Pour the chocolate filling into the cooled tart shells, filling them just below the rim. Smooth the tops with a spatula if necessary.
10. Refrigerate the tartlets for at least 1 hour, or until the filling is set. Serve chilled, garnished with leftover chocolate drizzle, whipped cream, berries, caramel sauce, sprinkles, melted chocolate or a pinch of fluer de sel, if desired.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings!