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1
On a lightly floured surface, roll out dough 1/8 inch thick.
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2
Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed.
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3
Pierce bottoms of shells all over with a fork.
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4
Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
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5
Meanwhile, preheat oven to 350F.
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6
Bake shells until dry, 15 to 18 minutes.
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7
Let cool completely on a wire rack.
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8
In a small bowl, sprinkle gelatin over the ice water.
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9
Let soften about 5 minutes.
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10
Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil.
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11
Remove from heat.
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12
Add softened gelatin, stirring for 30 seconds to dissolve completely.
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13
Put the white chocolate in the bowl of a food processor.
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14
With machine running, pour in softened gelatin mixture; process until smooth.
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15
Transfer to a medium bowl.
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16
Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
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17
In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form.
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18
Fold into white chocolate mixture until combined.
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19
Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22).
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20
Pipe into cooled tart shells.
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21
Preheat oven to 350F.
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22
On a lightly floured surface, roll out dough 1/8 inch thick.
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23
Fit dough into twenty-four 3-inch fluted tart pans, or the cups of a standard muffin tin.
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24
Place pans on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
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25
Bake until dry, 18 to 20 minutes.
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26
Let cool completely; unmold shells from pans.
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27
Place chopped bittersweet chocolate in a heatproof bowl.
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28
In a small saucepan over medium heat, bring cream and espresso powder to a simmer.
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29
Pour over chopped chocolate, and let stand 5 minutes.
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30
Stir until smooth.
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31
Fill baked and cooled tart shells with chocolate mixture.
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32
Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, melt white chocolate, stirring.
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33
Transfer to a resealable plastic bag; snip a small opening in the corner.
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34
Working quickly, pipe 6 dots of melted white chocolate on filling in each tartlet.
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35
Using a wooden skewer or toothpick, swirl dots to marbleize.
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36
Gently tap tartlets on work surface to settle filling.
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37
Refrigerate until set, 1 hour or up to 1 day.
