1 1/2cupsall purpose flour
pinch of sea salt
1/2cupcold unsalted butter, cubed
1large egg yolk
1/4cupdark chocolate chunks
1cuppacked brown sugar
2tbsof maple syrup
1/4unsalted butter, softened
1In a large mixing bowl, whisk together flour and salt. Rub the butter into the flour with your fingertips until the butter is well distributed in the flour and the mixture is in pea size clumps.
2In another bowl, mix water, egg yolk, and vinegar. Add liquid mixture to the flour mixture and using a fork, combine. Add water, a tablespoon at a time, if the dough looks dry. Knead the dough for a minute or two and shape into a round disk about 1 inch thick. Wrap with plastic and let the dough rest in the fridge for 30 minutes.
3Roll out the dough to about 1/8-1/4 inch thickness. Using a glass or a circular cookie cutter (4 in), cut 24 circles. Reroll the dough if needed. Spray a mini muffin pan with nonstick spray. Press each circle into the cups of the muffin tin. Place in the fridge to chill while you prepare the filling.
4Place one cherry and a few chocolate chunks in the center of each tart.
5In a bowl, mix the brown sugar and salt. Mix in softened butter and maple syrup until smooth. Add vanilla and egg and mix until combined.
6Pour the custard mixture over the cherries and chocolate, filling up each tart halfway. Place the muffin tins on a baking sheet and bake for 15 minutes.
7Once baked, let the tarts cool completely before removing from the muffin tins. Use a knife or offset spatula to help loosen the tarts.