Salted Dark Chocolate Espresso Tartlets – buttery cocoa crusts hold silky espresso-infused dark-chocolate ganache, finished with a pinch of flaky sea salt. Each bite delivers deep chocolate, coffee aromatics and a satisfying sweet-salt crunch.

Ingredients (makes 6 tartlets)
• ¾ cup (95 g) all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 3 Tbsp sugar
• Pinch of salt
• 6 Tbsp cold unsalted butter, diced
• 1 Tbsp ice water
• ½ cup (120 ml) heavy cream
• 4 oz (115 g) 70 % dark chocolate, chopped
• 2 Tbsp sugar
• ½ tsp instant espresso powder
• Flaky sea salt, to finish

Method
Make the crust: whisk flour, cocoa, 3 Tbsp sugar and salt. Cut in butter until mixture resembles coarse crumbs, drizzle in ice water and stir just until dough clumps. Press evenly into six 3-inch (8 cm) tartlet pans, prick bases, then chill 30 min. Blind-bake at 350 °F / 175 °C for 15 min with parchment and weights, remove weights and bake 5 min more; cool.
Make the filling: heat cream, 2 Tbsp sugar and espresso powder until steaming. Pour over chopped chocolate, sit 1 min, then whisk glossy-smooth.
Assemble: divide ganache among cooled shells, level surface and chill about 2 h until softly set. Just before serving, sprinkle each tartlet with a kiss of flaky sea salt.

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