for each tart, you will need:
about 1/2 ounce of pie dough (1 standard pie crust should yield about 16 individual tarts)
3 tablespoons of the filling of your choice (mix and match chopped chocolate, caramel, chopped fruit, jam, lemon curd, etc...)
egg white
1/4 teaspoon coarse turbinado sugar
Preheat the oven to 350. If you don't have an individual tart pan, which I don't, then use a muffin tin to make your tarts. Take half-ounce pieces of dough (about a heaping tablespoon), shape into balls, then roll out into circles that can be pressed into the muffin pan with a little overhang. Tuck the edges under. Spoon filling into the dough. Brush the edges of the dough with a little egg white (to help it brown) and sprinkle with the sugar.
Bake for 30 minutes, until crust is golden brown. Cool in the pan for 5 minutes, then carefully remove from the pan. Cool on a plate and serve warm or at room temperature.