toffee-coffee tartlets

prep time:  tbd
cook time:  tbd
servings:  6 tartlets

filling ingredients:
1 1/2 cup heavy cream
1/4 cup ground coffee
3/4 cup caramel topping + more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar - sifted

cup ingredients:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits

filling steps:
1.  bring the cream and coffee nearly to a boil in a saucepan over medium heat.  reduce the heat to low, cook for 5 minutes.  remove from the heat.  strain through a fine-mesh strainer into a bowl.  set aside.

2.  bring the caramel topping to a boil in a saucepan over medium-high heat.  reduce the heat to medium and cook for 2 more minutes.  remove from the heat and stir in the butter.  slowly whisk in the cream-coffee mixture until combined.  pour into a large bowl and cool to room temperature.  refrigerate for 45 minutes or until completely chilled.

cups steps:
1.  place the pastry shells on an ungreased baking sheet and bake according to the package directions.  transfer to a rack and cool, then pull out the center of the shells with your fingers.

2.  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.  pour the toffee bits into a pie plate.  dip the rims of the pastry shells in melted chocolate and then in the toffee.  set aside.

3.  beat the coffee mixture with a mixer on medium speed until thickened.  slowly beat in the confectioners' sugar on high until stiff peaks form.

4.  assemble the cups right before serving.  spoon the coffee mixture into a large zip-top plastic bag.  press out the air and seal.  snip off a corner, pipe the mixture into the shells.  drizzle with more caramel.

- food network magazine, april 2011