Toffee-Coffee Tartlets

1. 1

   Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat.

2. 2

   Reduce the heat to low; cook for 5 minutes.

3. 3

   Remove from the heat.

4. 4

   Strain through a fine-mesh strainer into a bowl.

5. 5

   Set aside.

6. 6

   Bring the caramel topping to a boil in a saucepan over medium-high heat.

7. 7

   Reduce the heat to medium and cook for 2 more minutes.

8. 8

   Remove from the heat and stir in the butter.

9. 9

   Slowly whisk in the cream-coffee mixture until combined.

10. 10

    Pour into a large bowl and cool to room temperature.

11. 11

    Refrigerate for 45 minutes, or until completely chilled.

12. 12

    Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions.

13. 13

    Transfer to a rack to cool, then pull out the center of the shells with your fingers.

14. 14

    Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes.

15. 15

    Pour the toffee bits into a pie plate.

16. 16

    Dip the rims of the pastry shells in melted chocolate and then in the toffee.

17. 17

    Set aside.

18. 18

    Beat the coffee mixture with a mixer on medium speed until thickened.

19. 19

    Slowly beat in the confectioners' sugar on high until stiff peaks form.

20. 20

    Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag.

21. 21

    Press out the air and seal.

22. 22

    Snip off a corner; pipe the mixture into the shells.

23. 23

    Drizzle with more caramel.

24. 24

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.