Espresso Mousse Tarts with Coconut Whipped Topping

Espresso Mousse Tarts with Coconut Whipped Topping

By: Darlene - Peoria, AZ - 2016 Recipe Contest

"These tarts are a great, light summer treats. Rich dark chocolate espresso in a flaky phyllo shell, topped with a light coconut topping. The phyllo tart shells can be made ahead of time and kept in an airtight container for up to 2 weeks, great for easy assembly when needed. Enjoy!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Elite Espresso 10 oz. Bag Ground

  • 1-8oz roll phyllo dough, thawed
  • ½ cup butter, melted
  • ¼ cup sugar, divided
  • 6oz cream cheese, room temperature
  • 6oz dark semi-sweet chocolate, melted
  • 1½ teaspoons Door County Coffee Espresso, fine grind coffee
  • ¾ cup heavy whipping cream, whipped
  • ¼ cup whipped cream, whipped
  • ¼ cup coconut cream, whipped


  1. Unroll phyllo and cut into 9 sections.(Phyllo is 9x14 so each section will be appx. 4½ inch square). Remove single piece of phyllo and brush with butter.
  2. Repeat with another piece of phyllo and butter and stack on top of first piece. Repeat until you have 6 layers.
  3. Press section into 12 count muffin pan allowing edges of phyllo to stand up, tips of phyllo not touching pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown., Carefully remove to cooling rack. (Save remaining phyllo for another use or discard)
  4. Combine cream cheese, melted chocolate, coffee and 2 tablespoons sugar. Fold mixture into ¾ cup whipped cream.
  5. Pipe filling into shells.
  6. Skim ¼ cup cream from top of chilled can coconut cream. Place in a bowl with 2 tablespoons sugar. Whip until thick. In another small bowl whip ¼ heavy cream until stiff peaks form. Fold whipped coconut cream into heavy whipped cream.
  7. Spoon topping on tarts before serving. Garnish with fine grind espresso and flaked coconut , if desired.