Mudslide Tartlets

Mudslide Tartlets


Tartlets
1 1/2 cups flour
1/4 cup sugar
1 tsp. cocoa powder
1/2 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into small chunks
2 eggs
1/4 tsp. vanilla extract

Filling
1 cup sugar
1/2 cup (1stick) butter, softened
1 oz. vodka
1 oz. Kahlua
1 oz. Irish cream liqueur
1 oz. cream

Garnish
mini chocolate chips

To make tartlet dough:
Preheat the oven to 425* F.
In a bowl, stir together flour, sugar, cocoa powder and cinnamon.  Add the butter and cut in with your fingers or a pastry cutter until the butter is well incorporated and the mixture is texture of wet sand.  Add eggs and vanilla, and mix until just combined and the mixture forms a ball.  Roll out on a textured surface and cut into circles to fit a mini-tartlet pan.  Bake for 18 minutes, remove from the oven and let cool completely.

To make the filling:
Stir together all the ingredients until fully incorporated.  Refrigerate until needed.  Add the filling to a pastry bag (or a zip-top bag with the corner cut off) and pipe into the tartlet shells.

Sprinkle with mini chocolate chips