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Flavors of Fall Tart

Flavors of Fall Tart

By: Amy - Avon Park, FL - 2016 Recipe Contest



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

 

Ingredients

Featured ingredient: Autumn Spice Coffee 8 oz. Bag Ground

Brown Sugar Cinnamon Shortbread:

    • 1 ¼ c. all purpose flour
    • 3 TBSP brown sugar
    • 1 TBSP white sugar
    • 1 tsp cinnamon
    • ¼ tsp salt
    • ½ c. butter

Dark Chocolate Truffle:

    • 8 oz cream cheese, room temperature
    • 2/3 c. powdered sugar
    • 8 oz. dark chocolate
    • 2 TBSP cold strong Autumn Spice Coffee
    • ¼ c. maple syrup

Caramel:

    • 15 caramels
    • 2 TBSP bourbon

Pumpkin Cream:

    • 8 oz. cream cheese, room temperature
    • 2/3 c. powdered sugar
    • ¾ c canned pumpkin
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • ¾ c Cool Whip

Whipped Cream:

    • 1 ½ c. heavy cream
    • 1 tsp vanilla extract
    • ¾ c. powdered sugar

Chopped pecans for topping

Instructions

    1. In a mixing bowl, cream butter. Add brown sugar, white sugar, cinnamon, and salt. Mix well. Add flour. Mix just until combined.
    2. With hands, form dough into a disk. On a floured or sugared surface, roll dough to ¼ inch thickness.
    3. Using a biscuit cutter, cut shortbread disks and place on parchment lined baking sheets. Bake at 350 degrees for 10 minutes.
    4. Remove parchment sheets from pan and allow shortbreads to cool completely.

Dark Chocolate Truffle:

    1. Beat cream cheese until smooth. Add powdered sugar and mix well.
    2. Melt dark chocolate in the microwave. Beat into cream cheese mixture.
    3. Add maple syrup and coffee and mix well. Place truffle into a piping bag and pipe perimeter of shortbreads, leaving a well for caramel.

Caramel:

    1. Melt caramels with bourbon in a microwave. Spoon 1 tsp caramel in to the well.

Pumpkin Cream:

    1. Beat cream cheese until smooth. Add powdered sugar and mix well.
    2. Add pumpkin and beat into cream cheese mixture. Fold in Cool Whip.
    3. Spoon pumpkin cream into a piping bag and pipe over dark chocolate and caramel layer.

Whipped Cream:

    1. In a cold mixing bowl, beat heavy cream, vanilla, and powdered sugar until stiff.
    2. Spoon whipped cream into a piping bag and pipe a rosette to cover the pumpkin cream cream.

Refrigerate tarts for 15-30 minutes before serving. Sprinkle with chopped pecans

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