Recipes and Cooking Espresso Tarts By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 50 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 50 mins Servings: 36 Yield: 36 tarts Jump to Nutrition Facts Ingredients 1 recipe Espresso Dough 5 ounce semisweet chocolate, coarsely chopped 2 tablespoon butter 1 egg ⅓ cup packed brown sugar 1 tablespoon coffee liqueur 2 teaspoon vanilla ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cardamom 1 recipe Chocolate Ganache Chocolate-covered coffee beans (optional) Espresso Cookie Dough ¼ cup softened butter ¼ cup shortening 2 ounce softened cream cheese 1 cup packed brown sugar ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 egg 1 tablespoon instant espresso coffee powder 2 teaspoon vanila 2 ½ cup all-purpose flour Chocolate Ganache ⅓ cup whipping cream 1 teaspoon instant espresso coffee powder 3 ounce chopped semisweet chocolate Tart Dough ¼ cup unsalted butter, softened ¼ cup shortening 2 ounce cream cheese, softened 1 cup packed brown sugar ½ teaspoon baking powder ½ teaspoon salt 1 egg 2 teaspoon vanilla 2 ½ cup all-purpose flour Peppermint Tart Filling 5 ounce semisweet chocolate, coarsely chopped 2 tablespoon unsalted butter 1 egg ⅓ cup packed brown sugar 2 teaspoon vanilla ½ teaspoon peppermint extract Directions Prepare Espresso Dough. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle. Preheat oven to 325°F. Shape dough into 36 (about 1 1/4-inch) balls. Lightly press balls onto the bottoms and up the sides of 36 ungreased 1 3/4-inch muffin cups. For filling, in a small saucepan cook and stir chocolate and butter over low heat until melted. Remove from heat. Stir in egg, brown sugar, liqueur, vanilla, cinnamon, nutmeg, and cardamom. Spoon 1 slightly rounded teaspoon of the filling into each dough-lined muffin cup. Bake for 15 to 20 minutes or until crust is just firm and filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tarts from muffin cups; cool completely on rack. Spoon Chocolate Ganache onto tops of tarts. If desired, garnish with coffee beans. Espresso Cookie Dough In a large mixing bowl beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, espresso powder, and vanilla until combined. Beat in as much of flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Chocolate Ganache In a small saucepan combine whipping cream and espresso powder. Bring to boiling over medium heat. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Tart Dough 1. In a large mixing bowl beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Peppermint Tart Filling For filling, in a small saucepan cook and stir chocolate and butter over low heat until melted. Remove from heat. Stir in egg, brown sugar, vanilla and peppermint extracts. Spoon 1 slightly rounded teaspoon of the filling into each dough-lined muffin cup. To Store: Place tarts in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Blogger Variation by Dorothy Kern of Crazy For Crust For Dorothy's version, use the Tart Dough recipe and the Peppermint Tart Filling recipe. Omit the espresso powder from the ganache and sprinkle tarts with crushed candy canes for garnish. Rate it Print Nutrition Facts (per serving) 143 Calories 7g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 143 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 64mg 3% Total Carbohydrate 19g 7% Total Sugars 12g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.