Beat the butter and sugar until you get creamy mixture. Add lightly beaten egg. Then add the almond powder, sifted flour and cocoa. Beat all ingredients together. Just join to stop beating the dough ball and form the dough wrap with plastic wrap and refrigerate at least 1 hour.

Roll out the dough on a sheet, which cut and buttered formitses poured in for tarts. Bake at 180 degrees for 20 minutes. Take care to cover up the dough with parchment paper and put beans on weight. Xeformaroume Once cooked and let cool .

For the custard: Heat the cream. Chop chocolate and add the hot cream on top. Stir well and leave to cool a little cream. fill the tarts with this cream and put the tarts in the refrigerator to cool the filling. Add the brown sugar. Add the warm espresso mascarpone. Stir. Place the mascarpone cream into piping bag and garnish the tarts. Garnish with coffee beans. We freeze in the fridge