Toffee Coffee Tartlets

Submitted by:  June Shockley
Beautiful and so yummy.

Makes: 6 servings

FILLING

• 11⁄2 cups heavy cream
• 1⁄4 cup brewed coffee, strong
• 3⁄4 cup caramel topping,  I like Mrs. Richardson’s®
• 2 tablespoons butter

PASTRY CUPS

• 1 package (10 ounces) frozen puff pastry shells, I like Pepperidge Farm®
• 1⁄2 cup semisweet chocolate chips
• 1⁄3 cup toffee bits, (I like to break up Heath bars)
• 1⁄2 cup powdered sugar, sifted
• Caramel topping, I like Mrs. Richardson’s®

Directions

• For filling, in a medium saucepan, stir together heavy cream and coffee. Bring to nearly boiling over medium heat; reduce heat to low. Heat coffee mixture for 5 minutes. Remove from heat. Using a fine-mesh wire strainer, strain coffee mixture into a small bowl; set aside.
• Rinse out saucepan; heat the 3⁄4 cup caramel topping over medium-high heat until boiling. Reduce heat to medium; cook for 2 minutes more. Remove from heat; stir in butter. Slowly stir in coffee-cream mixture until combined. Pour into a large mixing bowl; cool to room temperature. Chill in refrigerator about 45 minutes or until completely chilled.
• For pastry cups, place puff pastry shells on an ungreased baking sheet; bake according to package instructions. Transfer to a wire rack; cool completely.
• In a small microwave-safe bowl, microwave chocolate chips on medium about 11⁄2 minutes or until melted, stirring every 30 seconds. Pour toffee bits into a pie plate. Dip top rim of pastry shells in melted chocolate, then in toffee bits; set aside.
• Beat chilled coffee-cream mixture with an electric mixer on medium 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; seal. Snip a small end off a corner of the bag; pipe coffee-cream mixture into shells.
• Drizzle shells with additional caramel topping; serve immediately.