Name: Mocha Tartlets
Cook time: 1 1/2 hr
Total time: 4 1/2 hr
Yield: Makes 24 tartlets
Ingredients: 2 large egg yolks; 2 1/2 tablespoons sugar; 1 1/2 tablespoons cornstarch; 3/4 cup whole milk; 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1/2 tablespoon Tía Maria or other coffee liqueur; 1/2 tablespoon unsalted butter, softened; 1 teaspoon instant-espresso powder; 1 1/4 cups all-purpose flour; 1/3 cup sugar; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1 large egg, lightly beaten; 1/2 teaspoon vanilla; Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)

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Mocha Tartlets

This makes more pastry dough than you'll need for 24 tartlets. We chose not to reduce the recipe because pastry can be a bit tricky—the slightest change can affect the outcome (halving eggs tends to increase the chance of error). If you want to make more tartlet shells—which could be filled with fruit, ice cream, or pudding for another party—they can be frozen for 1 month. The leftover dough can also be used to make cookies.

Cooks' notes:

· Custard can be made 1 day ahead and chilled, covered.
· Tartlet shells can be baked 3 days ahead and kept at room temperature in an airtight container.
• Tartlets can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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