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Ingredients

12 (3 inch) unbaked tart shells 4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided ¾ cup lightly packed brown sugar ¼ cup corn syrup 1 egg 2 tablespoons butter, softened 1 teaspoon white vinegar 1 teaspoon vanilla extract 1 pinch salt

Nutrition Info

278.6 calories carbohydrate: 40 g cholesterol: 20.9 mg fat: 13.7 g fiber: 1.5 g protein: 3.2 g saturatedFat: 5.9 g servingSize: - sodium: 128.8 mg sugar: 18.5 g transFat: : - unsaturatedFat: : -

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.

12 3-inch tarts

Butter tarts with a chocolate surprise!