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Coffee Crunch Chocolate Tart

(4)

1 reviews

25 min prep time
3 hr 15 min total time
13 ingredients
12 servings

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An impressive dessert doesn't have to be difficult! Bold chocolate and coffee flavors blend lusciously in a tart made easily with a refrigerated pie crust.

Bake-Off® Contest 32, 1986

Vesta Frizzel

Independence, Missouri

Ingredients

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

Steps

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 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.

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 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.

Expert Tips

For an extra-special touch, garnish each slice with a coffee bean, and sprinkle each serving plate with unsweetened baking cocoa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 13g 65% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 140mg; 6%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 4% Sugars 14g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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