Crust:
1 1/2 cups flour
1/4 tsp salt
1/2 cup unsalted, softened butter
1/4 cup sugar (icing sugar)
1 egg
Filling:
2/3 cup cream
3 tbsp sugar
1 1/2 tbsp butter
200 g dark chocolate, chopped
1/4 tsp salt
2 tbsp milk
Sea salt flakes, optional
Crust: cream butter and sugar in an electric mixer until fluffy. Beat in egg, flour, salt and mix until incorporated. Form the dough, wrap it in a cling wrap, and refrigerate for 20 minutes.
On a floured surface, roll out the dough to 1/4 inch thickness. Cut into 6-inch rounds. Line the bottom and sides of the prepared tart pans with the dough circles. Use a knife to trim off the excess dough if necessary. Prick the bottom of each tartlet with a fork. Bake for 20 minutes at 175 C.
Filling: place cream and sugar into a saucepan. Bring to boil. Once boiling, remove from heat and stir in butter, chocolate, milk, and salt.
Pour into cooled tartlets and refrigerate for 1-2 hours, or until set. Sprinkle tartlets with flaked sea salt.
