Valentine's Day Coffee Tartlet

So I know it's late for this recipe, it being Valentine's Day today, but save it for next year? Or make this fun treat for any other occasion! The cookie is based on Alton Brown's sugar cookie recipe - so if you don't want to make too many tartlets, use the dough to make extra sugar cookies :)

Coffee Tartlets
 Makes several dozen - so half the recipe if you want.

•  3 c flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 c (2 sticks) of unsalted butter
• 1 c sugar
• 1 egg
• 1 tbsp milk
• powdered sugar
• 1 large box instant vanilla pudding
• 1 1/2 tbsp instant coffee
• 3 c milk
• berries

1. Preheat oven to 375 and butter/Pam a cupcake tin.
2. Sift together flour, baking powder, salt.
3. Cream butter and sugar until smooth. (Soften the butter or cut it into small pieces to make it easier to mix). Mix in the egg and milk. Add the flour mixture in a little at a time and combine until smooth. There may be some dry chunks, but that's ok.
4. Instead of flouring your working surface, use powdered sugar, and dump the bowl of batter. If there were dry chunks, use your fingers to combine it into a big lump. Use a rolling pin to roll the batter down to 1/8 inch -thick sheets. (Work in pieces if you need to.) Use a glass to cut out circles of dough and gently press a circle into each cupcake cup to form a little tart base. Bake for ~10-12 minutes. Remove from oven and let the cookies cool completely before removing from the pan. (If you're baking in batches, you may want to keep the cookie dough in the fridge between baking. Or use it for plain cookies instead.)
5. While the crust is cooling, whisk together the pudding, instant coffee and 3 c milk. Slice strawberries if you're using them.
6. The pudding should be mostly set when you spoon it into the crusts. Top with berries and serve!