Tarts
8 ounces semi-sweet chocolate
2 tablespoons water
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter
In double boiler over hot ( not boiling ) water, melt chocolate; remove from heat. Stir in water and vanilla until smooth.
In food processor or in bowl using pastry blender, combine flour and salt; cut in butter until crumbly. Add chocolate and process or stir until soft dough forms. divide into 4 balls; flatten, wrap and chill until firm, about 30 min.
( dough can be refrigerated for up to one week or frozen for up to two months).
Let dough soften slightly to room temp. Roll out each portion between 2 pieces of waxed paper to 1/8 inch thickness. Lift up top sheet of paper; using floured 2-1/2 inch cutter, cut out rounds.
Using spatula, transfer to
2-1/2 inch tart shells and press gently to sides. Prick bottom and sides with fork. Bake in 350 F oven for 10 min. Prick again in bottom if puffed.
Bake for about 5 min. longer or until slightly firm. Let cool in pans for about 2 min.; transfer to racks to cool completely. Makes about 48 tart shells.