Espresso Tarts

¼ cup softened butter ¼ cup shortening 2 ounce softened cream cheese 1 cup packed brown sugar ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 egg 1 tablespoon instant espresso coffee powder 2 teaspoon vanila 2 ½ cup all-purpose flour

Chocolate Ganache

⅓ cup whipping cream 1 teaspoon instant espresso coffee powder 3 ounce chopped semisweet chocolate

Tart Dough

¼ cup unsalted butter, softened ¼ cup shortening 2 ounce cream cheese, softened 1 cup packed brown sugar ½ teaspoon baking powder ½ teaspoon salt 1 egg 2 teaspoon vanilla 2 ½ cup all-purpose flour

Peppermint Tart Filling

5 ounce semisweet chocolate, coarsely chopped 2 tablespoon unsalted butter 1 egg ⅓ cup packed brown sugar 2 teaspoon vanilla ½ teaspoon peppermint extract

Blogger Variation by Dorothy Kern of Crazy For Crust

For Dorothy’s version, use the Tart Dough recipe and the Peppermint Tart Filling recipe. Omit the espresso powder from the ganache and sprinkle tarts with crushed candy canes for garnish.