FOR THE CRUST
2 cups all-purpose flour (240g)
2 tablespoons unsweetened cocoa powder
1/4 cup confectioner's sugar (45g)
1/2 cup cold butter, cut into small pieces (100g)
1/4 cup water (60ml)
FOR THE FILLING
1 cup cold butter (200g)
1 cup confectioner's sugar (150g)
6 tablespoons unsweetened cocoa powder liqueur (90ml)
1 tablespoon instant coffee
1 1/2 tablespoons water
FOR THE CRUST
2 cups all-purpose flour (240g)
2 tablespoons unsweetened cocoa powder
1/4 cup confectioner's sugar (45g)
1/2 cup cold butter, cut into small pieces (100g)
1/4 cup water (60ml)
FOR THE FILLING
1 cup cold butter (200g)
1 cup confectioner's sugar (150g)
6 tablespoons unsweetened cocoa powder liqueur (90ml)
1 tablespoon instant coffee
1 1/2 tablespoons water
Preheat the oven to 400°F (200°C)
PREPARE THE CRUST: In a large bowl, combine the flour with the chocolate and confectioner's sugar
Add the butter and mix well until it forms a crumbly mixture
Make a depression in the center and add the water
Gradually incorporate the flour into the mixture until a dough forms
Grease 16 tart molds (about 6.5 cm diameter) with the dough
Furrow the dough at the bottom of each mold with a fork
Bake in the preheated oven for about 35 minutes or until lightly browned
Remove and let cool
PREPARE THE FILLING: In a small bowl, combine the butter and confectioner's sugar until smooth
In another small bowl, mix together the cocoa powder liqueur with the coffee and water
With the mixer running, add the mixture to the butter mixture, adding it gradually
Chill in the refrigerator
When the tarts are completely cool, fill them with the coffee filling using a pastry bag
Store in the refrigerator covered with aluminum foil or plastic wrap until serving time
