Preheat oven to 325° degrees and line mini pie crusts on baking sheet.
In a saucepan over medium heat, whisk together cream and milk until it simmers. Add coffee and whisk more.
Remove from heat and add both chocolates until completely melted.
Add sugar and salt and continue whisking. Make sure all of your ingredients are well-incorporated.
In a separate bowl, beat both of your eggs and then add to your chocolate mixture. Stir all ingredients them pour into each tart shell.
Bake for 17 to 20 minutes or until filling is set and crust is golden. Allow to cool before serving.