Coffee Crunch Chocolate Tart

(4)
  1 reviews
  • 25|min prep time
  • 3|hr|15|min total time
  • 13 ingredients
  • 12 servings

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Crumb Layer

1/2
cup crisp coconut cookie crumbs (3 to 4 cookies)
2
tablespoons all-purpose flour
2
tablespoons packed brown sugar
1
to 2 teaspoons instant coffee granules or crystals
1
tablespoon butter or margarine

Filling

1
cup powdered sugar
1
package (3 oz) cream cheese, softened
1 1/2
teaspoons vanilla
2
oz unsweetened baking chocolate, melted
2
cups whipping cream

Garnish, if desired

6
to 8 dark roasted or chocolate-coated coffee beans or crushed coconut cookies
Unsweetened baking cocoa

Directions

  1. 1 Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom or 9-inch glass pie plate; press in bottom and up side of pan. Trim edges if necessary. Generously prick crust with fork. In small bowl, mix cookie crumbs, flour, brown sugar and instant coffee. Using fork or pastry blender, cut in butter until mixture is crumbly. Sprinkle over bottom of pie crust-lined pan. Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. 2 In large bowl, beat powdered sugar, cream cheese and vanilla until well blended. Add chocolate; beat until smooth. Gradually add whipping cream, beating until firm peaks form. Spread filling into crust. Refrigerate 2 to 3 hours. Remove side of pan; garnish as desired. Cover and refrigerate any remaining tart.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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