These chocolate-coffee mini tarts are delicious on their own. Add some luscious strawberries and rich espresso buttercream to the mix and they are taken to the next level. Our team can wolf these down in one sitting, and we don’t feel too guilty either because have you seen the ingredients of the cake mix? 🤓
🍓 Recipe for Mini Santa Tarts With Espresso Buttercream 🍓
🧁 For Coffee Cake
- 1 box Mille Mocha Coffee Cake (contains raw unrefined sugar)
- 180 ml hot water
- 60 ml melted butter or oil
- 2 eggs or 120 ml thick/vegan yoghurt
- 12 strawberries
🧁 For Espresso Buttercream Frosting
- 175 g unsalted butter, room temperature
- A pinch of salt
- 300 g raw unrefined sugar
- 45 ml of boiling water mixed with 1 tbsp of instant coffee powder, cooled
🧁 For Crust
- 1 1/4 cup Oat flour - grind some oats in a blender to make oat flour
- 3 tbsp Jaggery powder/ coconut sugar/ or any sweetener of your choice
- 2 tbsp softened coconut oil
- 2-3 tbsp Water
How to Make Buttercream
- Sieve the raw unrefined sugar into a bowl and add the salt and butter.
- Beat together with an electric whisk.
- Gradually add the water and coffee mixture until the perfect flavour and consistency is reached.
How to Make Mini Tarts
- Preheat the oven to 180°C (350°F). Grease 12 individual mini tartlet tins with cooking spray.
- In a bowl, add the wet ingredients (water, butter/oil, yoghurt/egg) and whisk. Add the dry ingredients (cake mix and raw unrefined sugar as per your choice) and mix till the batter is smooth.
- To make oat flour for the crust, add some oats in a blender and grind them into a fine powder. Take 1 1/4 cup oat flour from this and add it in a large sized bowl, followed by jaggery powder and coconut oil. Using a spoon or a whisk give it a good mix and then add in some water to make a dough out of it.
- Take a rolling board, place a parchment paper on it, then place the dough. Cover the dough with parchment paper and using a rolling pin roll it out in a large circle.( we use parchment paper so that the dough can be easier to roll ).
- Now carefully wrap the dough circle around the rolling pin and gently unroll it on a tart pan (make sure to grease your tart nicely with oil before placing the dough). Now press the dough into the tart pan. Bake it for 10 minutes. Allow it to cool and meanwhile prepare the filling.
- Pour the batter into the tin and bake for 25-30 minutes.
- Layer the tarts with the espresso buttercream as frosting
- Wash, stem, and dry the strawberries. They should be extremely dry or the red juice will run all over the buttercream.
- Place one strawberry on top of each cream-covered tart, and pipe a little pom-pom on the tip of each strawberry!