• Preheat oven to 365˚F. Wipe molds with a clean towel.
• Combine the butter, egg, sugar, vanilla and mayo. In a tablespoon add the vinegar to the baking soda and mix. Add to the rest of the ingredients. Mix well. Add the flour and mix until well incorporated.
• Press the dough against the sides and bottom of the tart molds.  
• Bake 18-22 minutes, until tartlets are golden in color. 
• Once baked, turn the molds upside down and lift. The tarts should come right out. Continue will remaining dough.
• Melt the chocolate over a double boiler.
• Once the tarts have cooled, brush mini tarts with the coffee (the tops and insides of the baskets).
  
• Hold the bottom of tart with your fingers and dip into the chocolate. With a teaspoon fill the insides of the tart with chocolate and spread chocolate evenly.

   Set aside for chocolate to set.

prepare the cream-

• Beat cream cheese, mascarpone, vanilla and powdered sugar until well incorporated.
• In a separate bowl, beat the heavy whipping cream until whipped and stiff peaks form.
• Add whipping cream to the mascarpone, gently mix. Refrigerate until needed.
• Using a decorating bag, pipe the cream into the tarts. Or just use a spoon. 
• Keep refrigerated or in cool temperature.
• Enjoy!