To make the crust, sift flour and salt in a bowl. Mix in chilled butter and using your fingertips mix until the dough resembles coarse breadcrumbs.
Now adding a tsp of chilled water at a time bind the dough together. Do not add all the water at a time, this might make dough soft. We need firm, smooth dough.
Once dough comes together do not knead it too much, else butter will start melting.
Wrap the dough with cling foil and refrigerate for at least 30 minutes before rolling, this can be done one or two days before as well.
While preparing filling, bring out the dough from the fridge and keep at room temperature.
Preheat the oven at 180 degree celsius. Grease 6 mini tartlet moulds with butter.
Divide the crust dough into 6 equal portions. Roll out each portion into a ½ inch thick and 5 inch round on a lightly dusted floured surface.
Line your mini tart dishes with the pastry, trim of the excess dough from the edges, prick the centre with a fork and put in fridge for 15 minutes.
After 15 minutes line tart shells with foil paper, fill with dry beans/pie weights. Bake the pastry for 20 minutes. This stage is called blind baking, once baked set aside to cool down.
To prepare the filling, chop chocolate into chunks.
In a clean and dry bowl whip the cream to soft peaks. Add egg and beat for another 1 – 2 minutes.
In a double boiler melt chocolate and butter, stirring frequently until smooth.
Add sugar and vanilla to the chocolate mixture, stir until sugar is dissolved. Turn off the gas.
Add spoonful of warm chocolate mixture into egg and cream, stir nicely.
Now add egg mixture into melted chocolate and keep on stirring with wire whisk until all combined well.
Pour warm chocolate filling into cooled tart shells. Bake at 180 degree celsius for 20 minutes or until filling is set but center still jiggles.
Cool on a wire rack and chill for about 3 – 4 hours in refrigerator.
Serve with fresh berries and whipped cream.