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Nutrition Facts
Serving Size 168 g
(Approx. 6 Servings)
Amount Per Serving
Calories 760 Calories From Fat 540
% Daily Value*
Total Fat 60 g 92%
Saturated Fat 31 g 155%
Trans Fat 0.5 g
Cholesterol 135 mg 45%
Sodium 360 mg 15%
Total Carbohydrate 48 g 16%
Dietary Fiber 2 g 8%
Sugars 32 g
Protein 7 g
Vitamin A 30% Iron 8%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Espresso Tartlets
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

25 Oreo Cookies (original)
4 Oz salted butter
1/4 cup(s) brown sugar
16 Oz mascarpone, softened
1/3 cup(s) ground espresso, prepared
3 Tbsp white sugar
1/2 Tsp cinnamon
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Instructions

1
Preheat oven to 350°F. Place cookies in a food processor (filling and all!) and pulse to make a fine crumb.
2
Melt butter and drizzle over cookie crumbs.
3
Add brown sugar and pulse briefly to evenly mix in butter and sugar. Mixture should be moist enough to hold together when crumbs are pinched together.
4
Distribute crumbs evenly between 12 muffin tins and press very firmly into tin and slightly up the sides to form a well in the middle.
5
Bake for 12-15 minutes. Remove from oven and allow to cool completely before removing from muffin tin.
6
In a bowl use a hand mixer to whip together mascarpone cheese, espresso and powdered sugar.
7
Place mixture in a piping bag with a decorative tip (you can also use a plastic re-sealable bag - use scissors to snip off a small corner of bag).
8
Press mixture gently but firmly into open corner of bag.
9
Pipe mixture into baked, cooled shells. Divide mixture evenly between shells and chill.
10
Sprinkle with a light dusting of cinnamon just before serving.

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