PASTRY SHELLS

1. Heat the oven to 180°C, fan forced.
2. Gently melt the butter in a saucepan over an induction cooktop on setting 3, then transfer it into a bowl.
3. Place a sheet of filo pastry onto your workbench and brush it with butter. Layer another 3 sheets on top, brushing each with butter as you go.
4. Cut the layered pastry into 6 squares, approximately 140mm x 140mm in size.
5. Repeat the process with the remaining filo sheets and melted butter to create another 6 squares.
6. Line 6 muffin tin cavities by placing two layered pastry squares in each cavity, arranged in a crisscross formation.
7. Line each filo shell with baking paper and fill with uncooked rice.
8. Bake in the preheated oven for 10 minutes.
9. Remove the baking paper and rice and set aside at room temperature while you prepare the chocolate custard.

CHOCOLATE CUSTARD

1. Heat the oven to 180°C, fan forced.
2. Place the dark chocolate and butter into a saucepan and gently melt over an induction cooktop on setting 4.
3. In a bowl, place the eggs and sugar, and lightly whisk by hand to combine.
4. Gently fold the melted chocolate and butter into the egg mixture, followed by the sieved flour and cocoa powder.
5. Divide the chocolate custard filling evenly between the prepared filo pastry shells, filling them a few millimeters from the top.
6. Bake the tarts in the preheated oven for 10 minutes.
7. Allow the tarts to stand at room temperature for 10 minutes before removing them from the muffin tin.
8. Dust the surface of the tarts with icing sugar and serve warm.

Note: Store at room temperature for up to 1 day.