Melt the chocolate and butter on a steam bath, mix well, then set aside. Eggs are mixed with foam, along with a pinch of salt and sugar. Once the composition is homogenized, add melted chocolate, flour sifted with baking soda. Stir until incorporated. The obtained composition is evenly distributed in tart forms, then baked in the preheated oven, at 170 degrees C, for 15-20 minutes. After baking, remove from the oven, leave to warm.
Meanwhile, prepare the filling. Heat the liquid cream, when it heats up, remove from the heat and add the finely chopped chocolate. Stir until the chocolate melts, and the composition becomes homogeneous and creamy. Leave to cool, then add the rum. The mini tarts are removed from the molds, turned and filled with chocolate cream. Garnish with blueberries, then refrigerate until ready to serve.
They are delicious! May it be useful to you!