Midnight Coffee Chocolate Tart Delights

Combine water and instant coffee granules, stirring well; cool. Reserve 2 teaspoons.

Combine flour and next 3 ingredients; cut in butter with a pastry blender until mixture is crumbly. Sprinkle remaining coffee mixture, 1 tablespoon at a time, evenly over the flour mixture and stir with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 2 or 3 times. Wrap in waxed paper, and refrigerate at least 1 hour.

Shape dough into 3/4 inch balls; press into lightly greased miniature muffin pans using the back of a spoon. Cover and chill slightly.

Combine melted chocolate, 2/3 cup sugar, and next 3 ingredients, stirring until smooth; stir in eggs and chopped pecans. Spoon 1 rounded teaspoonful mixture into each shell. Bake at 350 degrees F for 20 minutes.

Cool pans on wire racks 15 minutes; remove from pans, and cool completely on wire racks.

Combine reserved 2 teaspoons coffee, whipping cream and powdered sugar; beat at medium speed with an electric mixer until soft peaks form. Pipe a small amount onto each tart just before serving.