In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine.
Add the melted butter and stir with a spatula to just barely combine into large moist clumps.
Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom.
Bake in the preheated oven for 10 or until the crust is set.
Set aside to cool while you prepare the filling and whipped cream.
FILLING: Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling.
Pour over the chocolate chips and cover the bowl with a piece of plastic wrap.
Allow to sit for 5 minutes and then use a whisk to stir to combine.
Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature.
When ready to serve, spoon on dollops of espresso whipped cream and enjoy!
ESPRESSO WHIPPED CREAM: Dissolve he espresso powder in the whipping cream in a large bowl.
Whip at medium speed until soft peaks form.
Add the powdered sugar and continue whipping until fluffy to your liking
