Chocolate Heart Tart

• 3/4 pound shortcrust pastry ready made
• 1 1/2 cups dark chocolate
• 7/8 cup double cream

1. Line 4 mini heart shaped tart tins with the ready made short crust pastry and fill with baking beans ( if you don't have any, use rice)
2. Bake the short crust pastry following the directions on the back of the package.
3. Once baked start with the filling by boiling water in a saucepan, and put the chocolate in a heatproof bowl over the water making sure the bowl doesn't touch the water. (if it does remove some of the water so the bowl is not touching the water.
4. Once the chocolate is completely melted, remove from the heat and add in the double cream stirring with a whisk continuously.
5. When the chocolate and cream have combined it should form a liquid type mixture. Pour the chocolate mixture into the baked pastry making sure it doesn't overflow.
6. Put the tarts in the refrigerator for 1 hour, or until the chocolate has solidified.

shortcrust pastry, dark chocolate, double cream

Taken from www.yummly.com/recipe/Chocolate-Heart-Tart-1263660 (may not work)