Sift the flour, cocoa, sugar and salt together.
Rub the butter into the flour mixture.
Beat the egg and water together and cut into the flour mixture until it forms a dough.
Cover with plastic wrap and refrigerate for 30 minutes.
Melt the chocolates, butter and cream together in a bowl over hot water until smooth.
Remove from the heat, and cool down.
Add the egg yolks and liqueur. Beat until well combined.
Pre-heat the oven to 180ºC. Grease 12 small tartlet pans.
Dust a little bit of cocoa on your working surface and roll the dough out thinly.
Line the prepared tartlet pans and bake blind for 12 minutes.
Remove from oven, and lower the heat to 160ºC.
Fill each base with the chocolate mixture and bake for 15 minutes until set.
Serve at room temperature with cream or ice cream and fresh fruit.
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