Ingredients

• 12 (3 inch) unbaked tart shells
• 4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
• 3/4 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 pinch salt

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Instructions

1. Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
2. Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
3. Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
4. Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
5. Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.