Step 1: Prepare the tartlet dough

1. In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

2. Add the egg yolk and one tablespoon of cold water. Mix gently until the dough starts to come together. Add a second tablespoon of water only if needed.

3. Turn the dough onto a floured surface and gently knead just until smooth. Wrap in plastic wrap and chill for 20 minutes.

Step 2: Shape and bake the tartlet shells

4. Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thickness.

5. Cut out circles to fit your tartlet pans (around 3 inches) and gently press the dough into the pans. Prick the bottoms with a fork to prevent puffing.

6. Bake for 10–12 minutes or until lightly golden. Let them cool completely before filling.

Step 3: Make the mascarpone cream

7. In a mixing bowl, combine mascarpone, powdered sugar, vanilla extract, and halal coffee extract (if using). Mix gently until smooth.

8. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture until fully combined and fluffy. Chill until ready to use.

Step 4: Prepare the coffee layer

9. In a small bowl, break the ladyfingers into small crumbs or pieces. Drizzle with the brewed coffee until they’re soaked but not soggy.

10. Spoon about a tablespoon of soaked crumbs into each cooled tartlet shell and press gently to level.

Step 5: Fill the tartlets

11. Spoon or pipe the mascarpone cream over the espresso-soaked base. Smooth the tops or create swirls with a spoon for a decorative finish.

12. Chill the filled tartlets for at least 1 hour to firm up the cream and let the flavors meld.

Step 6: Garnish and serve

13. Right before serving, dust the tops generously with cocoa powder using a fine mesh sieve.

14. Serve chilled with a hot coffee or store in the fridge until ready to wow your guests.