Coffee Crunch Chocolate Tart

Name: Coffee Crunch Chocolate Tart
Prep time: 25 min
Total time: 3 h 15 min
Yield: 12
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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; 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; 6 to 8 dark roasted or chocolate-coated coffee beans or crushed coconut cookies; Unsweetened baking cocoa

4 Ratings

1 Reviews

Prep 25 min
Total 3 hr 15 min
Ingredients 13
Servings 12

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.

By Pillsbury Kitchens

Updated January 10, 2010

Make With

Pillsbury Pie Crust

Bake-Off® Contest 32, 1986

Vesta Frizzel
Independence, Missouri

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 210

Total Fat: 23g; 35%

Saturated Fat: 13g; 65%

Trans Fat: 1/2g

Cholesterol: 55mg; 19%

Sodium: 140mg; 6%

Potassium: 100mg; 3%

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;