Espresso Tarts

By: MaryEllen Oliver


(Note: This recipe is in 3 parts)

Part 1:

Ingredients:

1/4 c Butter, softened
1/4 c Shortening
2 oz Cream Cheese
1 c packed Brown Sugar
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Egg
1 Tbsp Espresso Powder
2 tsp Vanilla
2 1/2 c Flour

Preparations:

Combine butter, shortening, and cream cheese. Beat till fluffy. Add sugar, baking powder,
salt, cinnamon, and nutmeg. Beat to combine. Beat in egg, vanilla, and espresso powder, then
gradually add flour. Chill 30 minutes. Shape dough into 1-inch balls, then put them into a mini
muffin pan, pressing onto bottom and up sides of each cup.

Part 2:

Ingredients:

5 oz Semisweet Chocolate, chopped
2 Tbsp. Butter
1 Egg
1/3 c packed Brown Sugar
1 Tbsp Coffee Liqueur
2 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg

Preparations:

In a small saucepan, combine chocolate and butter over low heat, stirring till melted. Remove
from heat. Stir in other ingredients. Spoon 1 tsp of filling into each pastry lined muffin cup.

Bake at 325 degrees for 15 - 20 minutes till filling is puffed and set and pastry is firm. Cool in
pans for 5 minutes. Then remove from pans and cool completely. Top with chocolate ganache.

Part 3:

Ganache:

In a small saucepan, combine 1/3 c whipping cream and 1 tsp espresso powder (such as
Starbucks Via). Bring to boiling. Remove from heat. Add 3 oz chopped semisweet chocolate
(do not stir). Let stand for 5 minutes. Stir till smooth.

Decorate with chocolate covered espresso beans. Then serve!!!