Toffee-Coffee Tartlets

Total Time:
1 hr 45 min
1 hr 35 min
10 min

6 tartlets

  • For the Filling:
  • 1 1/2 cups heavy cream
  • 1/4 cup ground coffee
  • 3/4 cup caramel topping, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1/2 cup confectioners' sugar, sifted
  • For the Cups:
  • 1 10 -ounce package frozen puff pastry shells
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup toffee bits
  • Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.

  • Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.

  • Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.

  • Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.

  • Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.

  • Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Mother's Day