Double Chocolate Butter Tart

Pastry

1. Mix flour, cocoa, sugar, and salt.
2. Cut the butter into flour and work it until the dough looks like coarse sand. You can also use your hands for this – just make sure to work fast.
3. Add enough water to bring the dough together – mix with wooden spoon or your hands.
4. Turn the dough out and knead three to four times.
5. Divide dough in two and shape each piece into a disk. Wrap the dough in plastic and place in the fridge for at least two hours.

Filling

1. While the pastry is in the fridge make the filling.
2. Cream butter and coconut sugar until it turns a lighter colour.
3. Using a whisk or hand mixer add the maple syrup and vanilla to the butter mixture.
4. Add the eggs to the mixture one at a time. Mix as well as you can – this will look a little clumpy.

Make the Tarts

1. This recipe makes 12 butter tarts (you may have a little extra dough that you can bake later and enjoy as a snack)
2. Preheat the oven to 375°.
3. Take the dough out of the fridge. Roll the dough on a lightly floured surface; it should be a little thinner than 1/4 inch.
4. Cut the dough into six circles. The size of the circle should be double the size of your muffin cup – large enough to cover the bottom and sides.
5. Lightly press dough into the muffin cups- you will have to create a ripple on the side to make this work (looks like a flower).
6. Repeat steps 4 and 5 with the second disk of dough.
7. Sprinkle the chocolate evenly onto the bottom of the each tart shell – save roughly a quarter of the chocolate for later.
8. Divide the filling evenly amongst the 12 tarts. It should be just under the top of the pastry – this will bubble up in the oven but come back down when cooled.
9. Bake for 14-16 minutes or until golden brown and bubbly.
10. When the tarts are just out of the oven, sprinkle the rest of the chocolate on top of each one, so it melts.
11. Let the tarts cool in the muffin tray. Score around the tart and gently lift them out.