INGREDIENTS
Crust
1/2
cup cold butter or margarine, cut into 1/8-inch slices
Chocolate Layer
1
bar (4 oz) bittersweet baking chocolate, coarsely chopped
2
teaspoons vegetable oil
Filling
2
tablespoons all-purpose flour
1
tablespoon instant espresso coffee granules
Topping
1
package (8 oz) cream cheese, softened
DIRECTIONS
1
Heat oven to 350°F. In food processor, place crust ingredients. Cover; process until soft dough forms. Spread dough evenly with fingers on bottom and up side of ungreased 9- or 10-inch tart pan. Bake 12 to 15 minutes or until edge begins brown. Cool 5 minutes.
2
In small bowl, reserve 3 tablespoonfuls of the chopped chocolate. In 1-cup glass measuring cup, microwave remaining chocolate uncovered on High about 45 seconds; stir until chocolate is melted. Stir in oil. Spread mixture over baked crust. Place in freezer to cool chocolate.
3
Meanwhile, in medium bowl, mix granulated sugar and 2 tablespoons flour; set aside. In 2-cup liquid measuring cup, beat 1 cup whipping cream, the coffee granules, egg and vanilla with wire whisk until well blended. Beat cream mixture into sugar mixture until well blended. Pour over chocolate in pan.
4
Bake 35 to 40 minutes or until edge is golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
5
In medium bowl, beat topping ingredients with electric mixer on medium speed about 2 minutes or until fluffy. Spread over top of cooled tart in pan. Sprinkle with reserved chopped chocolate. Remove side of pan before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!