Mini Spiced Apple Tarts with Chocolate

Ingredients

• •4 bittersweet chocolate squares
• •⅔ cup brown sugar
• •1 teaspoon cinnamon powder
• •1⅜ cups flour
• •¼ teaspoon nutmeg
• •1 tablespoon granulated sugar
• •4 small apples
• •1 pinch ground cloves
• •3 tablespoons half& half
• •1 teaspoon lemon juice
• •1 tablespoon orange zest
• •½ teaspoon salt
• •1 pinch salt
• •7 tablespoons butter
• •1 teaspoon vanilla extract
• •3 tablespoons warm water
• •8 tablespoons water

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Method

From foodista.com — read the original

1. 1In a food processor add the flour, salt and sugar and pulse until blended.
2. 2Add the cubed butter and pulse until the butter chunks are small pea sized. While pulsing, slowly dribble in the cold water.
3. 3Add enough water until the dough has turned into a rough mass.
4. 4Place dough mixture on a floured counter and form into a 1-2 inch thick disk. Wrap with plastic and place in the fridge for AT LEAST 2 hours. In a bowl mix together all the ingredients listed above.
5. 5Place aside. If using a conventional oven, preheat to about 375°F
6. 6Spray the muffin tins. After 2+ hours, remove the dough from the fridge onto a floured surface. Using a rolling pin, roll out into a thin pastry sheet (just before its thin enough to see through! Using a round 3 inch cookie cutter or a knife, cut out circles. Regardless of whether youre using the babycakes machine or regular muffin tins, make sure to SPRAY them. Line each cup with the circles of dough pressing lightly into the cup to create a tart shell. If using babycakes machine, use the pie tart tool to press into the cups.
7. 7Bake for about 5 minutes or until the shells are slightly cooked and slightly golden.
8. 8Remove the tins from the oven/ open the babycakes machine lid.
9. 9Add enough apple filling to come over the top of the tin a little.
10. 10Bake for another 8-10 minutes, or until apples are soft and crust is golden brown and crispy.
11. 11Remove each tart from the tin/babycakes machine and let cool on a rack.
12. 12Heat chocolate in a microwave safe bowl for about 45 second.
13. 13Pour in milk and 1 tbsp of water.
14. 14Heat for another 30-40 second. Stir and if not melted, add another tbsp hot water and heat for another 30 second. Stir until smooth and glistening.
15. 15You want the consistency to be a bit thin so you can drizzle the tarts. Using a small whisk or spoon (I used a spoon) drizzle the tarts in a fast back and forth motion until tops are covered. Cool until chocolate is hardened.