First make the pastry:

Chop the butter into small pieces add to the sifted flour, sugar and rub together till they resemble fine bread crumbs. Next stir in two table spoons of chilled water and mix to make to a firm dough, kneed for a few minutes then wrap in cling film and leave to chill for ten minutes. Once the dough is chilled roll it out to a couple of millimeters thick. Place in lightly buttered/greased mini diamond cake trays and dry bake for 15 minutes at 180c till lightly brown.  Allow pastry to cool to room temperature and finally remove from mini diamond cake trays.

To make this highly simple filling simply melt the chocolate in a bowl placed on a pan of simmering water. Remove from heat and allow to cool slightly but not allow to turn back to a solid. Fold in the cream and pour into the pasty molds. Place in fridge and allow to set completely.