40 g of unsalted butter at room temperature
1 pinch of salt
25 g of granulated sugar
3 drops of vanilla extract
150 g of all-purpose flour
25 g of cocoa powder
Filling
1/2 cup heavy cream
50 ml of strong brewed coffee
30 ml of brandy
250 g of milk chocolate chips
Cocoa powder for dusting
Red fruit for decorating
40 g of unsalted butter at room temperature
1 pinch of salt
25 g of granulated sugar
3 drops of vanilla extract
150 g of all-purpose flour
25 g of cocoa powder
Filling
1/2 cup heavy cream
50 ml of strong brewed coffee
30 ml of brandy
250 g of milk chocolate chips
Cocoa powder for dusting
Red fruit for decorating
In a bowl, mix the butter, salt, sugar, vanilla extract, and cocoa powder
Slowly add the flour and work the dough until it becomes uniform
With the aid of a rolling pin, roll out the dough and distribute into individual molds 10 cm in diameter
Bake in a preheated oven at 180°C for 20 minutes
Remove from the oven, let cool, and demold
In a saucepan, place the heavy cream and, when it starts to simmer, mix in the coffee, brandy, and chocolate chips
Mix well until the chocolate melts
Transfer to a refrigerator and let cool
Fill the tartlets, dust with cocoa powder, decorate with fruit, and serve immediately
