Publisher Photo
Publisher Photo
Our Test Kitchen's tarts may be tiny but they're packed with flavor. Coffee connoisseurs will be in heaven!—Taste of Home Test Kitchen
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + cooling

Ingredients

  • 1/4 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons instant coffee granules
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1-1/4 cups whole milk
  • 2 tablespoons coffee liqueur
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Directions

In a small saucepan, combine the sugar, cornstarch, coffee granules and 1-1/2 teaspoons cinnamon. Add milk and coffee liqueur; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
Cool to room temperature, stirring occasionally.
Spoon into tart shells. Sprinkle with remaining cinnamon. Refrigerate until chilled. Yield: 2-1/2 dozen.
Originally published as Cappuccino Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p179

Nutritional Facts

1 each: 39 calories, 1g fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1/4 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons instant coffee granules
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1-1/4 cups whole milk
  • 2 tablespoons coffee liqueur
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  1. In a small saucepan, combine the sugar, cornstarch, coffee granules and 1-1/2 teaspoons cinnamon. Add milk and coffee liqueur; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
  2. Cool to room temperature, stirring occasionally.
  3. Spoon into tart shells. Sprinkle with remaining cinnamon. Refrigerate until chilled. Yield: 2-1/2 dozen.
Originally published as Cappuccino Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p179

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