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1
To make Dough: Pulse flour, cocoa powder, sugar, and salt in food processor 10 times, or until combined.
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2
Add margarine, and pulse 10 times, or until mixture is crumbly.
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3
Add 2 Tbs.
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4
water, and pulse 5 times, or until Dough comes together.
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5
Divide Dough into 4 equal pieces, shape into disks, wrap in plastic wrap, and chill 1 hour, or overnight.
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6
Preheat oven to 400F.
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7
Roll out Dough disks to 1/8-inch-thick rounds on lightly floured work surface.
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8
Press rounds into 4 1/2-inch tart pans with removable bottoms, and trim away excess.
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9
(Excess Dough can be rerolled to make small cookies, if desired.)
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10
Prick bottoms of tart shells 8 to 10 times each with fork, and place on 2 stacked baking sheets.
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11
Bake 20 minutes, or until tart shells begin to pull away from sides of pan.
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12
Remove from oven, and sprinkle 1 1/2 tsp.
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13
chocolate chips into each shell.
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14
Spread melting chips into thin chocolate layer with pastry brush.
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15
To make Filling: Combine strawberry slices, sugar, cornstarch, and lemon juice in medium bowl.
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16
Halve vanilla beans, and scrape seeds into strawberry mixture; stir to combine (reserve vanilla pods for another use), or stir in vanilla extract.
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17
Let stand 30 minutes.
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18
Stir to combine juices and strawberries.
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19
Layer 1/2 cup strawberry slices into each tart shell, pressing down lightly.
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20
(Tarts will be very full.)
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21
Return tarts to oven on double-stacked baking sheets, and bake 20 minutes, or until Filling bubbles around edges.
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22
Cool 10 minutes on wire rack before removing tarts from pans.
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23
Dust tarts with cocoa powder.
