Toffee Tartlets

Toffee Tartlets

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Makes: 6 servings


  • 1 1⁄2 cups heavy cream

  • 1⁄4 cup brewed coffee

  • 3⁄4 cup caramel topping

  • 2 tablespoons butter


  • 1 package (10 ounces) frozen puff pastry shells

  • 1/2 cup semisweet chocolate chips

  • 1⁄3 cup toffee bits

  • 1⁄2 cup powdered sugar, sifted

  • Caramel topping




For filling: In a medium saucepan, stir together cream and coffee. Bring to nearly boiling over medium heat.  Reduce heat to low and heat for 5 minutes. Remove from heat. Using a fine-mesh sieve, strain coffee mixture into a small bowl.

Rinse out saucepan. Heat the 3⁄4 cup caramel topping over medium-high heat until boiling. Reduce heat to medium and cook for 2 minutes more. Remove from heat and stir in butter. Slowly stir in coffee-cream mixture until combined. Pour into a large bowl to cool to room temperature. Refrigerate about 45 minutes, or until completely chilled.

For pastry cups: Preheat oven and bake puff pastry shells according to package directions. Transfer to a wire rack to cool completely.

In a small microwave-safe bowl, microwave chocolate chips on medium (50%) in 30-second increments, stirring after each, until melted, about 1 1⁄2 minutes total. Pour toffee bits into a pie plate. Dip top rim of pastry shells in melted chocolate, then in toffee bits and set aside.

In a bowl, with an electric mixer, beat chilled coffee-cream mixture on medium speed until it thickens. Slowly add powdered sugar, beating on high until stiff peaks form.

To serve, spoon coffee-cream mixture into a large zip-top plastic bag. Press out air and seal. Snip a small piece off one corner of the bag. Pipe coffee-cream mixture into shells.

Drizzle shells with caramel topping and serve immediately.

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