Mocha Nut Tarts

Step 1: Combine flour, cocoa, and 1/4 cup sugar; stir well. Cut in 3/4 cup butter with a pastry blender until the mixture resembles coarse meal. Sprinkle chilled coffee (1 tablespoon at a time) evenly over surface; stir with a fork just until dry ingredients are moistened.

Step 2: Shape pastry into a ball, and chill at least 1 hour.

Step 3: Press pastry into miniature muffin pans (1 3/4 inch). Set aside.

Step 4: Place chocolate morsels and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.

Step 5: Combine melted chocolate mixture, 2/3 cups sugar, milk, and liqueur; beat at low speed of an electric mixer until well blended. Add eggs, beating until smooth. Stir in pecans.

Step 6: Spoon about 2 teaspoons chocolate mixture into each prepared tart shell. Bake at 350° for 20 minutes or until the filling is set. Let cool in the pan for 15 minutes. Remove from pans, and let cool completely on wire racks.