Preheat the oven to 170°C. Place the butter in a saucepan on a high heat. Allow to melt, bubble and foam until it turns a hazelnut brown. Allow to cool slightly. Place the brown sugar and caster sugar into a mixing bowl, and add the butter. Beat for a minute until well combined, and then add the egg and beat again.
Add the dry ingredients to sugar and butter mixture and mix until the flour is incorporated. Stir in the chocolate chips.
Divide the mixture equally between the 12cm tart tins, pressing into each case. Fill till 3/4 of the way up the tin. Bake the tarts for 12 minutes, until just set on top and still quite squidgy.Recipe reprinted with permission of A Gorgeous Life. To see more recipes, please click here.
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