Combine first 8 ingredients in a food processor; pulse until blended. Add butter; pulse until mixture is crumbly. Add egg and ice water; process just until the mixture forms a ball.
Divide dough in half; shape each half of dough into 16 (1") balls. Press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides.
Bake tartlet shells at 450° for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.
Spoon 1 tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature.