Toffee-Coffee Tartlets

Name: Toffee-Coffee Tartlets
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 milliliters caramel topping, plus more for drizzling; 60 grams confectioners sugar, sifted; 23 milliliters ground coffee; 357 milliliters heavy cream; 283 grams package frozen puff pastry shells; 90 milliliters semisweet chocolate chips; 79 milliliters toffee bits; 2 Tbsps unsalted butter

Toffee-Coffee Tartlets might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 6. One portion of this dish contains around 7g of protein, 53g of fat, and a total of 756 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have caramel topping, heavy cream, toffee bits, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Coffee

Cream

Equipment you will use

Sauce Pan

Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Caramel Sauce

Equipment you will use

Sauce Pan

Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined.

Ingredients you will need

Butter

Coffee

Cream

Equipment you will use

Whisk

Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.

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Bowl

Place the pastry shells on an ungreased baking sheet and bake according to the package directions.

Ingredients you will need

Pastry Shells

Equipment you will use

Baking Sheet

Oven

Transfer to a rack to cool, then pull out the center of the shells with your fingers.

Ingredients you will need

Pasta Shells

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.

Ingredients you will need

Chocolate Chips

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Pastry Shells

Toffee

Chocolate

Dip

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

Ingredients you will need

Powdered Sugar

Coffee

Equipment you will use

Blender

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.

Ingredients you will need

Coffee

Pasta Shells

Equipment you will use

Ziploc Bags

Drizzle with more caramel.

Ingredients you will need

Caramel

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

170milliliters

caramel topping, plus more for drizzling 60grams

confectioners' sugar, sifted 23milliliters

ground coffee 357milliliters

heavy cream 283grams

package frozen puff pastry shells 90milliliters

semisweet chocolate chips 79milliliters

toffee bits 2Tbsps

unsalted butter

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tartlet works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.