Chocolate Butter Tarts

Ingredients

• 12 (3 inch) unbaked tart shells
• 4 (1 ounce) squares unsweetened baking chocolate (such as Baker’s), divided
• 3/4 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions

Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.

Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.

Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.

Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.

Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.