Espresso Tarts

Espresso Tarts
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  1. 1 recipe Espresso Dough
  2. 5 ounces semisweet chocolate, coarsely chopped
  3. 2 tablespoons butter
  4. 1 egg
  5. 1/3 cup packed brown sugar
  6. 1 tablespoon coffee liqueur
  7. 2 teaspoons vanilla
  8. 1/2 teaspoon ground cinnamon
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon ground cardamom
  11. 1 recipe Chocolate Ganache
  12. Chocolate-covered coffee beans (optional)
  1. Prepare Espresso Dough. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
  2. 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.
  3. 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.
  4. 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.
  5. From the Test Kitchen
To Store
  1. 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.
  2. Espresso Cookie Dough
  3. Ingredients
  4. 1/4 cup softened butter
  5. 1/4 cup shortening
  6. 2 ounces softened cream cheese
  7. 1 cup packed brown sugar
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 teaspoon ground nutmeg
  12. 1 egg
  13. 1 tablespoon instant espresso coffee powder
  14. 2 teaspoons vanila
  15. 2 1/2 cups all-purpose flour
  16. Directions
  17. 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.
  18. Chocolate Ganache
  19. Ingredients
  20. 1/3 cup whipping cream
  21. 1 teaspoon instant espresso coffee powder
  22. 3 ounces chopped semisweet chocolate
  23. Directions
  24. 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.