Mini Gluten Free Chocolate Tart Recipe with Coffee Buttecream Frosting

Ingredients:

For the Pie Crust:
• 1 1/3 cups Carla's Gluten Free All-Purpose Flour Blend Recipe
• 3 Tablespoons gluten-free unsweetened cocoa powder
• 2 Tablespoons confectioners' sugar
• 10 Tablespoons cold unsalted butter, cut into small pieces
For the Filling:
• 3/4 cup heavy whipping cream
• 11 oz. good quality gluten free chocolate, chopped
For the Espresso Frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1/4 cup shortening (I used organic palm shortening)
• 2 1/2 cups confectioners' sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons Instant Espresso Powder
OR To Make Coffee Buttercream:
• Coffee Buttercream Recipe

Instructions:

How to Line Muffin Tins with Parchment Paper:
1. You may make this recipe in individual tart tins. If you only have a muffin pan, you may wish to line them with parchment paper. To do so, cut five pieces of parchment into 5-inch squares .
2. Using gluten-free cooking oil spray, oil the muffin cups. Otherwise, oil the cups.
3. Place one piece of parchment into the first cup and pleat four areas so the paper lies flat. Be sure to press the plate flat.
4. Repeat this process with the remaining cups.
5. Spray oil the inside of the papers and set aside.
To Make the Crust:
6. Preheat the oven to 350°F.
7. Pulse flour blend, cocoa, and 2 tablespoons confectioners' sugar in the bowl of a food processor.
8. Add butter and pulse until fine crumbs form.
9. Add cold water and pulse until combined.
10. Divide dough into three parts, place two in ziplock bags or wrap with plastic wrap, and set them aside.
11. Divide the dough into 4 sections and press each into separate muffin/tart cups.
12. Trim top edges and repeat steps with remaining two pieces of dough.
13. Refrigerate for 20 minutes to chill.
14. Using a fork, poke holes in the bottom dough to prevent them from puffing up when baking.
15. Bake for 18 to 20 minutes.
16. Transfer to a wire rack to cool.
17. Once cool remove pastry shells from pans and set aside.
To Make the Filling:
18. Scald cream over medium heat. Do not allow to boil.
19. Add chopped chocolate and stir until melted and smooth.
20. Refrigerate until completely chilled, about 1 1/2 hours.
21. Pour into chocolate cups and chill in refrigerator until ready to serve.
To Make the Frosting:
22. Add instant espresso to vanilla, stir to dissolve, and set aside.
23. Cream butter and shortening on high speed for until lightly and fluffy, about 5 minutes. Scrape sides of bowl as needed.
24. Add confectioners' sugar a little at a time and beat on low speed, scraping sides of bowl as needed. Once sugar is incorporated, increase speed to high speed and beat until fluffy.
25. Add the espresso mixture and beat on medium speed until combined.

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