MINI DARK CHOCOLATE TARTS
Preheat oven to 375F/190C; lightly coat muffin tins (regular size or mini) with nonstick cooking spray.
1 cup crushed chocolate cookies (plain chocolate or even Oreos will work here)
1/3 cup ground nuts (or just 1/3 cup more cookie crumbs if you don’t like nuts)
1/3 cup melted butter
1 tablespoon sugar
Mix all ingredients together and then press into the bottom and up the sides of the prepared muffin tins. Bake for 5 minutes, cool on a wire rack.
Preheat the oven to 325F/160C
10 ½ ounces (280g) dark chocolate (between 70-85 percent cocoa)
¾ cup whipping cream
½ cup milk
3 tablespoons honey (regular or flavored, e.g. raspberry, cinnamon or ginger)
1 egg, lightly beaten
Melt chocolate, cream and milk together in the microwave (3-4 minutes on full power) or in a double boiler on the stove. Stir, make sure chocolate is melted and mixture is smooth. Stir in honey.
Put egg in a separate bowl, beat lightly. Gradually stir hot chocolate mixture into the beaten egg (stirring constantly). Pour into the prepared tart shells.
Bake 25 minutes. Cool on wire rack for 30 minutes and remove from pan.