Crunchy chocolate tarts

1. Preheat the oven to th. 6-180°C. Buttered 6 tartlet molds. Roll out the dough on a floured surface and garnish the molds. Prick the dough with a fork, cover with parchment paper, then arrange dried beans on top. Bake for 20 minutes. Remove from the oven, unmold and let cool.

2. Break the chocolate into pieces in a pan. Pour the cream and heat over low heat until smooth. Add butter cut into small pieces.

3. Pour the chocolate cream over the tartlet shells and refrigerate for 1 hour. Dust with cocoa powder before serving.

Photo credit: Sucré Salé