Espresso Cream And Chocolate Tartlets Recipe

Name: Espresso Cream And Chocolate Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 C. all purpose flour; 1 C. cake flour; 2/3 C. sugar; 1/8 tsp of salt; 1 C. (2 sticks) unsalted butter, cut in to pieces.; 2 egg yolks; 2 tsp vanilla extract; 4 Tsp. cold water; 8 oz of bittersweet or semisweet chocolate, melted.; Filling; 6 Tbs instant espresso powder; 1/2 C. of boiling water; 5 large egg whites; 1/2 C. of sugar; 2 Tabs of dark rum; 1 lb of cream cheese room temperature; 1 C. of sour cream; 1/2 Sugar; 1/2 C. chilled whipping cream

Servings: persons

2 C. all purpose flour
1 C. cake flour
2/3 C. sugar
1/8 tsp of salt
1 C. (2 sticks) unsalted butter, cut in to pieces.
2 egg yolks
2 tsp vanilla extract
4 Tsp. cold water
8 oz of bittersweet or semisweet chocolate, melted.
Filling
6 Tbs instant espresso powder
1/2 C. of boiling water
5 large egg whites
1/2 C. of sugar
2 Tabs of dark rum
1 lb of cream cheese room temperature
1 C. of sour cream
1/2 Sugar
1/2 C. chilled whipping cream

1
For crust: Mix -flours, sugar and salt in large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolks with vanilla to blend. Pour over flour mixture and stir until dough comes together, gather dough into 2 balls, Flatten into disks. Wrap into 2 balls. Flatten into disks. Wrap separately in plastic and refrigerate 30 minutes. Grease 24 3 inch diameter brioche pans with 1 1/2 in. sides or 3 1/2 in. diameter tartlet pans with 3/4 in. sides. Roll 1 piece of dough out on lightly floured surface to a thickness of 1/8th in. Cut out twelve 4 in. diameter rounds using cookie cutter or small bowl. Press pastry rounds into prepared pans. Repeat with remaining dough. Transfer pans to cookie sheet and refrigerate pastry until well chilled, about 30 min.
2
Preheat to 400*F. Line tartlets with foil or parchment and fill with pie weights. Bake 10 min. Remove weights and foil and continue to bake until golden brown, about 8 min. Cool on rack.
3
Using back of spoon, spread inside of crusts with melted chocolate, coating insides completely. Refrigerate, until chocolate is set, about 10 min.
4
For filling: Place espresso powder in small bowl. Pour boiling water over and stir until dissolved. Cool. Using portable mixer, beat egg yolks and 1/2 C. sugar in top of double boiler to blend. Beat in espresso mixture and rum. Set over simmering water and continue beating until mixture is thick and foamy and tripled in volume; about 7 min. do not boil. Remove from over water. Pour sabayon into medium bowl and cool completely.
5
Using electric mixer beat cream cheese in large bowl until fluffy. Beat in sour cream and sugar. Whip cream in another medium bowl until soft peaks form. Gently fold into cream cheese mixture. Fold into cream cheese mixture. Fold in coffee sabayon.
6
Remove crust from pans. Spoon 1/4 C. filling into each tartlet crust. Refrigerate in airtight container until filling is set, about 2 hours. Garnish each tartlet with a chocolate coffee bean.

2844

kcal

Calories

176

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 C. all purpose flour, 1 C. cake flour, 2/3 C. sugar, 1/8 tsp of salt, and more.

Yes, Espresso Cream And Chocolate Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Cream And Chocolate Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions