For the crust
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Try to work quickly so you don't melt the butter with too much handling.
Using a knife or fork, stir in just enough of the cold water to bind the dough together.
Wrap the dough in plastic wrap and chill for 10-15 minutes before using.
Pre-heat the oven to 180C.
Roll out the dough and line your mini tart cases with it.
Bake the tarts for 15 min or until golden brown. Leave to cool.
For the filling:
Mix the espresso with the cream and heat it for about 30-40 sec in the microwave.
Pour it over the chocolate and leave for a minute or two till the chocolate melts.
Mix it till smooth.
Add the cream cheese and stir till combined.
Put the filling into a piping bag fitted with a star nozzle and pipe into the cooled tart shells. Chill and serve.