- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Serving: Serves more than 10
Bite-Size Cappuccino Cream Tarts
Delicious, creamy and crunchy, these little cream tarts will fly off the platter! You can adjust the strength of the coffee flavour according to your personal preference. Now the challenge will be to save some for your guests!
Recipe Tester Feedback: “These tarts are little bite-size pieces of deliciousness. It tasted great, with enough coffee for me." - Renee
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes + 30 minutes chilling time
Cooking Time 15 minutes
Makes 44
Can be frozen
You will need:
2 x 24 hole mini muffin tins
spatula
clingfilm
rolling pin
knife or cookie cutter
fork
whisk attachment
large piping bag
Ingredients
- Pastry:
- plain flour - 250g
- icing sugar - 40g
- vanilla - 1 tsp, extract
- egg - 1
- butter - 60g, plus extra for greasing
- Cappuccino cream:
- cream - 300g, pure
- icing sugar - 2 Tbsp
- vanilla - 1 tsp, extract
- cocoa powder - 1/2 Tbsp, plus extra to dust
- coffee - 1.5 Tbsp, instant, or to taste
- cinnamon - 1 tsp, ground
Method
Pastry:
- Preheat the oven to 180C. Grease two 24 hole mini muffin tins well with butter.
- Add the plain flour (250g), icing sugar (40g), vanilla extract (1 tsp), egg (1) and butter (60g) to the bowl. Combine on Speed 5 until a dough forms.
- Transfer the dough to a sheet of clingfilm, then wrap and refrigerate for 30 minutes.
- After 30 minutes, remove the pastry from the fridge and roll out into a large rectangle, 0.5cm thick.
- Cut out 44 small rounds from the dough, 1cm bigger than your tart tins. You can use a cookie cutter for this if you wish.
- Press the circles of dough into each hole of your muffin tins. Cut away any excess dough. Prick the bases with a fork.
- Bake for 15 minutes, or until golden. Allow to cool completely.
Cream:
- Clean and dry the bowl.
- Insert the whisk attachment. Add the pure cream (300g), icing sugar (2 Tbsp), vanilla extract (1 tsp), cocoa powder (1/2 Tbsp), instant espresso powder (1.5 Tbsp) and ground cinnamon (1 tsp) to the bowl. Combine Speed 4 / 30-45 seconds until whipped.
- Place the cream into a large piping bag.
- Pipe the cream into each cooled shell.
- Dust with cocoa powder and serve.
- Enjoy!
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