Mini Spiced Apple Tarts with Chocolate Recipe

Turn the dough mixture out onto a lightly floured counter. Form it into a disk about 1 to 2 inches thick, then wrap it tightly in plastic. Refrigerate for at least 2 hours (or up to two days).

Meanwhile, in a separate bowl, mix together the 4 small apples (diced), 2/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch ground cloves, 1 teaspoon lemon juice, 1 tablespoon orange zest, 2 tablespoons flour, and 1 teaspoon vanilla extract. Stir until the apples are evenly coated.

If using a conventional oven, preheat it to 37. (This temperature seems low, but I cannot change it). Lightly spray your muffin tins or babycakes machine with non-stick spray.

After the dough has chilled for at least 2 hours, remove it from the fridge and place it on a lightly floured surface. Use a rolling pin to roll it out into a thin pastry sheet, almost thin enough to see through. Using a 3-inch round cookie cutter or a knife, cut out circles from the dough.

Carefully press each dough circle into the prepared muffin cups, forming a tart shell. If you're using a babycakes machine, use its pie tart tool to press the dough into the cups.

Place the 4 bittersweet chocolate squares in a microwave-safe bowl. Heat for about 45 seconds. Then, pour in the 3 tablespoons half&half and 1 tablespoon warm water.

Heat for another 30 to 40 seconds. Stir the mixture, and if the chocolate isn't fully melted, add another 1 tablespoon hot water and heat for another 30 seconds. Continue stirring until the chocolate is smooth and glistening. The consistency should be thin enough to drizzle.

Using a small whisk or spoon, drizzle the chocolate over the cooled tarts in a fast, back-and-forth motion until their tops are covered. Let them cool until the chocolate has hardened.