Cocoa Shortcrust Pastry:

• Mix together flour and cocoa powder. Cut the butter into small cubes and crumble it into the flour mixture until it has the consistency of grated Parmesan.
• Add powdered sugar and lastly gather the dough with the espresso. Start with half and add more if needed. Work the dough as little as possible to avoid it becoming tough instead of crisp. Flatten the dough, wrap it in cling film, and refrigerate for 20 minutes.
• 
• Roll the dough thinly and place it in greased molds. Bake for 10 minutes at 180 degrees Celsius (356 degrees Fahrenheit).
• Feel free to blind bake them (see note). We did it with parchment paper and chickpeas.
• Blind baking helps prevent the bottoms from rising during baking.
•  
• 
• Let the bases cool.
•  
• Bring the espresso to a boil along with the cream.
• Turn off the heat and pour the mixture over the finely chopped chocolate.
• Stir until smooth and the chocolate has melted.
• Pour the ganache into the cooled tart bases.
• They can be warm, but not straight from the oven.
• 
• Let the ganache set. This takes a couple of hours.
•  
• Whisk the egg whites until stiff, then whisk in the powdered sugar. Continue whisking until you have a firm mixture. Transfer the meringue mixture to a piping bag.
•  
• Take the cakes out of the refrigerator.
• Pipe the meringue onto the cakes using a piping tip of your choice.
• 
• Lightly torch the top of the meringue with a kitchen torch.
• 
• 
• Serve immediately.
•