Ingredients

Makes 2 dozen

　　All-purpose flour, for dusting

　　Pâte Sucrée, Chocolate Variation (page 333)

　　15 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

　　1 cup heavy cream

　　1 tablespoon instant espresso powder

　　2 ounces white chocolate, coarsely chopped

　　

Step 1

Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/8 inch thick. Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin. Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Bake until dry, 18 to 20 minutes. Let cool completely; unmold shells from pans.

　　

Step 2

Place chopped bittersweet chocolate in a heatproof bowl. In a small saucepan over medium heat, bring cream and espresso powder to a simmer. Pour over chopped chocolate, and let stand 5 minutes. Stir until smooth. Fill baked and cooled tart shells with chocolate mixture.

　　

Step 3

Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring. Transfer to a resealable plastic bag; snip a small opening in the corner. Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet. Using a wooden skewer or toothpick, swirl dots to marbleize. Gently tap tartlets on work surface to settle filling. Refrigerate until set, 1 hour or up to 1 day.

　　Martha Stewart's New Pies and Tarts