As for the tart base I put together a few different recipes until I got the dough consistency that I liked. For the dough:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
Pat down the dough lightly so it shapes to the tin and poke tiny holes in the bottom with a fork to avoid rising. Then chill the dough again for about 30min because I read somewhere that when you chill the dough in the shape you want it tends to retain shape better and you know what its true! Because I am me and was totally paranoid that they would burn, I baked them in a 170 degrees Celsius preheated oven. Baking time varies obviously depending on your oven but bake until the bottoms of your tart shells are browned.
Once chilled fill to your hearts content!
So my piping skills need practice but you get the general idea and I don’t do anything by half measures so I finished them off with a caramelised peal dusted with icing sugar, divine!