Cocoa Tartlet Shells

Directions

1. 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.
2. 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.
3. 3
   Form dough into a ball and divide into 6 pieces.
4. 4
   Form each piece into a ball and flatten to form a disk.
5. 5
   Wrap each disk in plastic wrap and chill 30 minutes.
6. 6
   Preheat oven to 375F.
7. 7
   Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick).
8. 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.
9. 9
   Fit dough into pan and trim flush with edge of pan, pressing dough gently against side of pan.
10. 10
    Prick bottom of shell with a fork and chill while preparing remaining shells.
11. 11
    Make and chill 5 more shells with remaining dough in same manner.
12. 12
    Line shells with foil and bake on a baking sheet in middle of oven 10 minutes.
13. 13
    Remove foil and bake shells until cooked through, about 5 minutes more (pastry will no longer be shiny).
14. 14
    Cool shells in pans on a rack.
15. 15
    Shells may be made 3 days ahead and kept in pans in airtight containers.