Individual Mud Pies

All-Butter Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter
4 to 5 tablespoons ice water

Filling

1/2 cup butter, cut up
2 oz. unsweetened chocolate
1 oz. semisweet chocolate
1 1/3 cups sugar
3 large eggs
3 tablespoons corn syrup
2 tablespoons sour cream
1 teaspoon vanilla extract

Whipped cream and chocolate curls, for garnish

1. Crust: Combine flour and salt in bowl. Shred butter into flour using the large holes of a grater. Add water until pastry holds together. Flatten into a disk; wrap and refrigerate 30 minutes. Cut a 5 1/2-inch cardboard circle. On floured surface, roll pastry into a 14-inch circle. Cut out 6 circles, re-rolling scraps. Fit into six 4¼-inch individual tart pans with removable bottoms. Trim overhang. Freeze 10 minutes.
2. Heat oven to 400°F. Prick bottom of tart shells and line with foil; fill with pie weights. Bake on cookie sheet 10 minutes. Remove foil and weights from pans. Reduce temperature to 350°F.
3. Filling: Melt butter and chocolates in microwave-proof bowl on High 1 to 1½ minutes. Add remaining filling ingredients; whisk until smooth.
4. Pour batter into pastry. Bake 30 minutes. Cool and un-mold. Garnish.