Tartlets with coffee filling and toffee

Ingredients:

Filling

• 1.5 cups heavy cream
• 1/4 cup ground coffee
• 3/4 cup caramel topping*
• 2 tablespoons unsalted butter
• 0.5 cup sifted powdered sugar

Tartlets

• 1 package of frozen puff pastry tartlets weighing 280 g.
• 0.5 tbsp. semi-sweet chocolate granules
• 1/3 cup toffee pieces

Preparation:

1. To make caramelCombine the cream and coffee in a saucepan and bring to a simmer over medium heat. Reduce heat to low and cook for 5 minutes. Remove from heat. Strain through a fine-mesh sieve into a bowl. Set aside.
2. In a saucepan over medium-high heat, bring the caramel topping to a boil (see Note). Reduce the heat to medium and simmer for another 2 minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream cheese mixture until smooth. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes or until completely chilled.
   
   Note *
   
   Caramel topping is a sweet sauce that can be added to ice cream, bar cocktails, and soaked into cake layers.
3. Place the tartlets on an ungreased baking sheet and bake according to package directions. Transfer to a wire rack, then use your fingers to scoop out the centers of the tartlets.
4. To prepare the coffee mixturePlace the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until the chocolate is melted, about 1.5 minutes. Pour the toffee pieces into the tart pan. Dip the edges of the tartlets in the melted chocolate, then dip them in the toffee. Set aside.
5. Beat the coffee mixture with a mixer at medium speed until thickened. Slowly whisk in the powdered sugar, beating at high speed until stiff peaks form.
6. When you are ready to serveSpoon the coffee mixture into a large zip-lock plastic bag. Press out any air and seal. Snip off the corner; pipe the coffee filling into the tartlets. Drizzle with caramel.