Espresso Tarts
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Espresso Tarts
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 degrees 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.
From the Test Kitchen
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.
Tart Dough
Directions
- 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.
Chocolate Ganache
Directions
- 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.
Peppermint Tart Filling
Directions
- 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.
Espresso Cookie Dough
Directions
- 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.
Nutrition Facts (Espresso Tarts)
- Per serving:
- 143 kcal ,
- 7 g fat
- (4 g sat. fat ,
- 22 mg chol. ,
- 64 mg sodium ,
- 19 g carb. ,
- 1 g fiber ,
- 12 g sugar ,
- 2 g pro.