Double Chocolate Butter Tart

In a food processor fitted with the metal blade, add the flour, salt, Cocoa and sugar. Pulse briefly to combine.
Add the cold butter and process just until you have pea-size clumps of butter, about 8 seconds. Sprinkle the cold water over the mixture and process just until moistened and clumpy, about 8 seconds.
Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat and knead the dough into a 15-cm disk, flouring and turning the dough as necessary so it doesn’t stick.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Mix all together to a creamy and homogenous filling.

Laminate at 2.5mm and using a 4” diameter cookie or biscuit cutter, cut the dough into as many circles as possible.
Line each cup of an ungreased standard cupcake pan with one of the circles, gently nudging it down into the bottom creases of the pan.
The top edge of the dough circle should come all the way up to the top of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer while you prepare the filling.
Fill Tarts with 55g of Filling.
Bake at 190C for about 15/20 minutes until golden Brown.

Glaze Top of Tarts and drizzle with White Chocolate CT.

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