Gluten Free Chocolate and Cointreau Tarts

1. To make the pastry, rub the flour and butter together until it resembles breadcrumbs.
2. Add the egg yolk and water and bring the mixture together into a ball of dough. It should be quite sticky as the gluten free flour will absorb more water than regular flour.
3. Wrap the ball in clingfilm and chill for at least 30 minutes.
4. Preheat the oven to 180C/350F.
5. When chilled, remove the pastry from the fridge and place a small ball of dougn into each hole of a mini-muffin tin. With your fingers, press the dough into the hole until you have a cup shape.
6. Bake for 15 minutes until golden brown. Allow to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
7. Put the dark chocolate into a heatproof bowl. In a saucepan, heat the cream until it’s just about to boil. Pour it over the chocolate and stir until melted. Add the alcohol to taste and stir until combined. Place a teaspoon of the mixture into each tart shell and chill until set.