In large bowl, mix flour, sugar and salt. With pastry blender, cut in butter and shortening until mixture resembles tiny peas. Sprinkle with water, tossing with fork until dough forms ball.
Divide dough into sixths; shape each piece into 2-inch disk; wrap each in plastic wrap. Refrigerate 40 minutes or until firm enough to roll.
In medium-size saucepan, melt butter (do not let brown). Stir in sugars and coffee; simmer 2 minutes. Add chocolate; heat until melted. Remove from heat. Stir in flour and cinnamon. Let cool 2 minutes. Add eggs, one at a time, whisking after each addition. Set aside.
On floured surface, roll each disk into 6-1/2-inch round; fit each into 4-inch diameter, 1-inch high tart pan with removable bottom. Trim excess dough to 1/2 inch overhang; fold against inside of pan. Refrigerate for 15 minutes.
Place oven rack in lowest position. Heat oven to 375°F. Divide filling into tart shells. Top each with pine nuts. Place tarts on a baking sheet; cover loosely with foil.
Bake on lowest level in 375°F oven for 35 to 40 minutes, until tarts puff and crack in center, and pastry is lightly golden (a wooden pick inserted in centers will test wet); remove foil after first 20 minutes of baking. Remove tarts to rack; let cool (centers will sink a bit).
Tightly wrap each tart in plastic wrap. Store at room temperature up to 1 week, refrigerate up to 2 weeks or freeze up to 3 months. Before serving, dust lightly with powdered sugar.