Tartlets "Toffee-Coffee"

Ingredients:

Filling

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

Tartlets

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

Preparation:

1. Prepare the filling:
   
   In a saucepan over medium heat, combine the cream and coffee and bring almost to a boil. Reduce heat to low and simmer 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 filling to a boil. Reduce the heat to medium and simmer for another 2 minutes. Remove from the heat and stir in the butter. Gradually whisk in the cream and coffee mixture until smooth.
3. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes or until completely chilled.
4. Prepare the tartlets:
   
   Place the uncooked tartlets on an ungreased baking sheet and bake according to package directions. Transfer to a wire rack to cool, then use your fingers to pull out the center of each tartlet.
5. Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1.5 minutes. Sprinkle the toffee pieces into the bowl.
6. Dip the edges of the tartlets in melted chocolate, then in toffee. Set aside.
7. Beat the coffee mixture with a mixer at medium speed until it thickens. Gradually stir in the powdered sugar and beat at high speed until stiff peaks form.
8. Assemble the tartlets just before serving. Place the coffee mixture in a large zip-lock plastic bag. Press out any air and seal. Snip off a corner; pipe the filling into the tartlets. Drizzle with caramel.