• Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
• Using a 4½ inch cookie cutter, cut out twelve circles and line 12 sections of a mini tart pan with the circles.
• Chill in the pan for 20 minutes and preheat the oven to 350°F/180°F
• Remove the tart pan from the refrigerator and prick the bottoms with a fork.
• Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling.

For the filling:

• In a small saucepan or the microwave, heat the cream just until bubbling (but not boiling) remove it from the heat, and set aside.
• Place the chocolate and salt into a medium, heat-safe mixing bowl.
• Pour it over the chocolate and whisk until melted smooth.
• Fill the tart shells with the chocolate mixture and chill for 4 hours to set.
• Decorate and serve.