Sanitize all the work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine butter and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium speed, just enough to combine. Scrape down the sides and bottom of the bowl.
Add coffee and vanilla extracts.
Mix on medium speed, just enough to combine. Scrape down the sides and bottom of the bowl.
While mixing, add egg yolks, one at a time, just until incorporated after each addition.
Combine the salt, flour and cocoa powder into a stainless-steel bowl.
Stir together until thoroughly combined.
Add to the egg mixture.
Mix on medium speed until thoroughly combined and smooth. Scrape down the sides and bottom of the bowl.
Pass the dough through a sheeter until it is 1/4" thick.
Place dough onto a parchment lined sheet tray. Cover and let rest in refrigeration for 20 minutes.
Use the 3 perforated tart rings to cut out the bottoms of the tart shells.
Dock the tart shell bottoms.
Use the pastry bicycle to cut out strips of dough for the sides of the tart shells.
Trim the sides to fit the tart rings, reserving any trim*.
Place tart shells onto parchment lined sheet trays.
Cover and let rest in refrigeration for 10-15 minutes. The dough should be completely cold before baking.
Bake chilled tart shells in a preheated 350°F oven for 7-8 minutes. The baked sucree dough should be firm to the touch once fully baked.
Remove from the oven. Cool completely.
Transfer to clean airtight food storage containers. Cover, label, date and store for service.
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