Prepare the mini tart bases according to the instructions. Divide the filling into the prepared bases and bake the mini tarts at 180°C for 20 minutes on the lowest shelf of the oven.
For the filling: Melt the dark chocolate and the butter over a bain-marie and, when melted, add the crème fraîche and stir. Beat the eggs, sugar, glucose and liqueur. Slowly pour the melted chocolate mixture into the eggs and mix.

For making Mini Tarts:
Defrost the round shortcrust pastries as per the instructions. Place a round pastry sheet into each case of a non-stick muffin tin. Cut square pieces of baking paper, to fit inside the mini pastry cases. Tuck each piece of baking paper into each pastry sheet and fill with rice or beans. Bake in a preheated oven at 200°C for 10 minutes. Remove the beans or rice and the pieces of baking paper and allow the bases to cool.