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1
Into a bowl sift together flour, confectioners' sugar, cocoa powder, salt, and baking soda and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal.
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2
Add 1 tablespoon ice water, tossing mixture with a fork until water is incorporated, and add enough remaining ice water, 1/2 tablespoon at a time, tossing to incorporate, so that mixture begins to form a dough.
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3
Form dough into a ball and divide into 6 pieces.
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4
Form each piece into a ball and flatten to form a disk.
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5
Wrap each disk in plastic wrap and chill 30 minutes.
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6
Preheat oven to 375F.
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7
Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick).
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8
Discard top sheet of plastic wrap and invert dough onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining sheet of plastic wrap.
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9
Fit dough into pan and trim flush with edge of pan, pressing dough gently against side of pan.
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10
Prick bottom of shell with a fork and chill while preparing remaining shells.
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11
Make and chill 5 more shells with remaining dough in same manner.
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12
Line shells with foil and bake on a baking sheet in middle of oven 10 minutes.
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13
Remove foil and bake shells until cooked through, about 5 minutes more (pastry will no longer be shiny).
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14
Cool shells in pans on a rack.
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15
Shells may be made 3 days ahead and kept in pans in airtight containers.
