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1
Preheat oven to 350F.
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2
Blend all ingredients in processor just until dough gathers together.
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3
Shape dough into log.
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4
Cut into 8 equal rounds.
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5
Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom.
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6
Pierce crusts with fork.
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7
Bake crusts until pale golden, about 18 minutes.
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8
Cool in pans on rack.
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9
Set aside generous 1/3 cup chopped chocolate.
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10
Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth.
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11
Remove bowl from over water.
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12
Whisk in whiskey, vanilla, coffee and salt, then yolks.
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13
Beat egg whites in another medium bowl until soft peaks form.
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14
Gradually add sugar, beating until stiff but not dry.
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15
Fold half of whites into chocolate mixture.
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16
Fold in reserved 1/3 cup chopped chocolate, then remaining whites.
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17
Divide mixture among crusts.
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18
Freeze at least 3 hours.
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19
(Can be made 1 week ahead.
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20
Cover and keep frozen.)
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21
Preheat oven to 375F.
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22
Push bottom of frozen tartlets up to release from pan sides.
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23
Arrange tartlets on pan bottoms on baking sheet.
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24
Bake until filling puffs and begins to crack, about 20 minutes.
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25
Place tartlets on plates.
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26
Spoon whipped cream alongside.
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27
Top with chocolate shavings, if desired.
