Mini Spiced Apple Tarts with Chocolate

Mini Spiced Apple Tarts with Chocolate takes around 45 minutes from beginning to end. This dessert has 149 calories, 1g of protein, and 7g of fat per serving. This recipe serves 20. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person were impressed by this recipe. Head to the store and pick up half& half, flour, cinnamon powder, and a few other things to make it today. With a spoonacular score of 12%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Mini Apple Tarts, Mini Apple Tarts, and Mini Apple Tarts.

Instructions

1. In a food processor add the flour, salt and sugar and pulse until blended. Add the cubed butter and pulse until the butter chunks are small pea sized. While pulsing, slowly dribble in the cold water. Add enough water until the dough has turned into a rough mass.
2. Place 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.
3. In a bowl mix together all the ingredients listed above. Place aside.
4. If using a conventional oven, preheat to about 375. Spray the muffin tins.
5. 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. Bake for about 5 minutes or until the shells are slightly cooked and slightly golden.
6. Remove the tins from the oven/ open the babycakes machine lid. Add enough apple filling to come over the top of the tin a little. Bake for another 8-10 minutes, or until apples are soft and crust is golden brown and crispy. Remove each tart from the tin/babycakes machine and let cool on a rack.
7. Heat chocolate in a microwave safe bowl for about 45 second. Pour in milk and 1 tbsp of water. Heat 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. You want the consistency to be a bit thin so you can drizzle the tarts.
8. 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.