Espresso Tarts

Written by on in Cookies

These Espresso Tarts are enough to make anyone happy, with a sugar cookie cup that is flavored with cinnamon, nutmeg and espresso powder then filled with a coffee liqueur brownie like filling then topped with a dollop of coffee flavored chocolate ganache and finished off with a chocolate covered espresso bean. They are a coffee lovers dream.

Espresso Tart

Ingredients:

For The Cookie Cup:

  • 1/2 Cup unsalted butter, softened
  • 2 oz. Cream cheese, softened
  • 1 Cup brown sugar
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1 Tablespoon espresso powder
  • 1 Egg
  • 2 Teaspoons pure vanilla extract
  • 2 1/2 Cups all purpose flour

For The Filling:

  • 10 oz. Bittersweet chocolate chopped
  • 4 Tablespoons unsalted butter
  • 2 Egg
  • 2/3 Cup brown sugar
  • 2 Tablespoons coffee liqueur
  • 1 Tablespoon pure vanilla extract
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground cardamon

For The Chocolate Ganache & Topping:

  • 1/3 Cup heavy whipping cream
  • 1 Teaspoon espresso powder
  • 3 oz. Chopped bittersweet chocolate
  • Chocolate covered coffee beans

Instructions:

  1. To the bowl of a stand mixer fitted with a paddle attachment, beat together the softened butter and cream cheese at medium speed for 30 seconds. Add the brown sugar, baking powder, salt, cinnamon, nutmeg and espresso powder. Beat until combined, scraping the sides of the bowl as needed. Beat in the egg and vanilla extract until combined. Add the all purpose flour and continue beating until incorporated.
  2. Preheat the oven to 325º. Shape dough into 1” balls. Place each ball into the well of a mini muffin tray. Press dough onto the bottom and up the sides of each cup. Then set to the side.
  3. For the filling, combine the chopped chocolate and butter in a small saucepan over medium heat until melted. Remove from heat, add the eggs, brown sugar, coffee liqueur, vanilla, cinnamon, nutmeg and cardamom, mix to combine. Spoon into pastry lined muffin tins to just about full.
  4. Place muffin tins into the preheated oven and bake for 18 to 20 minutes or until filling is puffed and cookie cup is firm. Remove from oven and allow to cool on a wire rack for 5 minutes. Remove cookie cups from the muffin tins and allow to cool completely on the wire racks.
  5. Meanwhile, to make the chocolate ganache, combine the heavy whipping cream and instant espresso powder in a small saucepan, bring to a simmer. Remove from heat and add the chopped chocolate and let stand for 5 minutes, stir until smooth.
  6. Add a dollop of chocolate ganache to the top of every cookie cup then top with an espresso bean. Let sit until set, then serve.
  7. Enjoy.