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  1. cut the softened butter into cubes and sift the powdered sugar over it.
  2. Mix the butter and sugar using a spatula or your hands.
  3. Beat egg lightly and add vanilla extract and beat well.
  4. Add the egg to the butter mixture. Mix using a spatula.
  5. Finally, sift the flour over all the ingredients. Mix all the ingredients together.  It is important not to overmix the dough, it may shrink while baking.
  6. Wrap the dough with a plastic wrap and let it rest in the fridge for at least 1 hour.
  7. Butter the moulds with a little bit of butter.
  8. Sprinkle flour over your work station and rolling pin.
  9. Place the dough, and flatten it with a rolling pin.
  10. Then roll it (not too thin) and place it in the mould. if it breaks just patch the pieces using your hands.
  11. Cut the edges of the dough. Press the dough into the mould. Add a bit of dough on the edges. if they are not completely covering the mould.
  12.  Using a fork, pierce the dough all over in the moulds, so it does not puff up when baking.
  13. Place the dough in the fridge for 30 minutes before baking.
  14. Preheat your oven to (180 C).Bake the dough for around 15-20 minutes until it gets a golden brown colour.
  15. Remove the dough from the oven and let it cool.
  16. Chocolate filling : Heat the cream and butter in a pot over medium-low flame, when it starts boiling remove from the heat.
  17. Pour the mixture over the chopped chocolate and stir until melted and the mixture becomes glossy.
  18. Pour the filling into the cooled tart shell and cool in the fridge.
  19. Decorate with chopped chocolates, nuts or fruits and serve.Cool before cutting.