Neapolitan Tartlets

1. To make Dough: Pulse flour, cocoa powder, sugar, and salt in food processor 10 times, or until combined. Add margarine, and pulse 10 times, or until mixture is crumbly. Add 2 Tbs. water, and pulse 5 times, or until Dough comes together.

2. Divide Dough into 4 equal pieces, shape into disks, wrap in plastic wrap, and chill 1 hour, or overnight.

3. Preheat oven to 400°F. Roll out Dough disks to 1/8-inch-thick rounds on lightly floured work surface. Press rounds into 4 1/2-inch tart pans with removable bottoms, and trim away excess. (Excess Dough can be rerolled to make small cookies, if desired.) Prick bottoms of tart shells 8 to 10 times each with fork, and place on 2 stacked baking sheets. Bake 20 minutes, or until tart shells begin to pull away from sides of pan. Remove from oven, and sprinkle 1 1/2 tsp. chocolate chips into each shell. Spread melting chips into thin chocolate layer with pastry brush.

4. To make Filling: Combine strawberry slices, sugar, cornstarch, and lemon juice in medium bowl. Halve vanilla beans, and scrape seeds into strawberry mixture; stir to combine (reserve vanilla pods for another use), or stir in vanilla extract. Let stand 30 minutes. Stir to combine juices and strawberries.

5. Layer 1/2 cup strawberry slices into each tart shell, pressing down lightly. (Tarts will be very full.) Return tarts to oven on double-stacked baking sheets, and bake 20 minutes, or until Filling bubbles around edges. Cool 10 minutes on wire rack before removing tarts from pans. Dust tarts with cocoa powder.