Toffee-Coffee Tartlets
- Level: Easy
- Yield: 6 tartlets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 705
- Total Fat
- 47
- Saturated Fat
- 23
- Carbohydrates
- 71
- Dietary Fiber
- 1
- Sugar
- 47
- Protein
- 5
- Cholesterol
- 88
- Sodium
- 445
- Total: 1 hr 45 min
- Prep: 1 hr 35 min
- Cook: 10 min
Ingredients
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
Directions
- 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.