This twist on the quintessential Canadian dessert boasts a chocolate-y crust and drizzle while still oozing with all that traditional runny butter tart goodness.
For the chocolate tart crust
For the filling
For the chocolate drizzle
For dough, place flour, cocoa, sugar and salt in a food processor. Whirl until mixed. Add cold butter. Pulse until coarse crumbs form. While pulsing, add cold water, 1 tbsp at a time until dough begins to come together. Turn onto a counter. Bring together to form a ball. Divide dough into 12, placing each piece into a greased muffin cup in a 12-cup tin. Evenly press dough over bottoms and up sides of each cup. Cover with plastic wrap. Refrigerate until chilled, 1 hour.
For filling, whisk eggs in a medium bowl. Add remaining filling ingredients. Whisk until smooth. Set aside.
When dough is firm, preheat oven to 375ºF. Divide and pour filling between chilled tart shells. Bake in centre of preheated oven until pastry is firm and dry and filling is puffed and golden, 22 to 25 minutes. Let cool completely.
Place chocolate in a double boiler or microwave-safe bowl. Heat, stirring often until melted. Using a fork, repeatedly dip tines into chocolate and drizzle over tarts in a swirling and back and forth pattern.