These mini tarts taste like your favorite morning beverage.
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1 1/2 cups Gluten-Free Flour Blend (see below)
3/4 cup Land O Lakes® Butter
6 ounces cream cheese , softened
2 tablespoons Land O Lakes® Heavy Whipping Cream
1 1/2 teaspoons instant coffee granules
1 (8-ounce) package cream cheese , softened
1/4 cup sugar
1/2 teaspoon gluten-free vanilla
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
Unsweetened cocoa, if desired
44 chocolate-covered coffee beans, if desired
Heat oven to 375°F.
Combine all crust ingredients in bowl; beat at medium speed, scraping bowl often, until mixture forms a dough.
Shape dough into 44 (1-inch) balls. Place 1 ball into each mini muffin pan cup; press dough onto bottom and up sides. Bake 8-10 minutes or until crusts are lightly browned. Cool 5 minutes in pans; remove to cooling racks. Cool completely.
Combine 2 tablespoons whipping cream and coffee granules in bowl; let stand 5 minutes or until coffee dissolves. Add all remaining filling ingredients; beat at medium speed until creamy.
Place 1 cup whipping cream in bowl; beat at medium speed until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form.
Spoon about 2 teaspoons filling into each crust; top with whipped cream mixture. Sprinkle with unsweetened cocoa; top with chocolate-covered cocoa bean, if desired.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.