1. Place the flour, sugar and chilled butter in a bowl and beat in the butter with the flour with your fingers until crumbly. Add the rest of the ingredients and with your hand or a fork, mix it all together until well combined and a dough is formed. Chill the dough covered with a cling wrap for 30 minutes. Roll out the dough between two parchment papers until ⅛ inch thick and cut out circles slightly larger than each tart case to fit into the tart pans and press it in with your fingers until the tart case is covered. Prick holes with a fork throughout the dough and place a baking sheet filled with pulses for blind baking the tart.
2. Blind bake the tart for 15 minutes in a pre-heated oven at 180°C, take off the baking sheet with the pulses and bake further for 8-10 minutes until done. Let it cool completely.
3. In a heatproof bowl, add the chocolate syrup and chopped chocolate. In a saucepan, heat the cream until just simmering and pour it over the chocolate. Whisk until all of the chocolate has melted. Pour it into cooled tart cases. Sprinkle some sea salt over each tart filling and chill for at least two hours before serving.

Enjoy your meal!