Chocolate Coffee Tart

Chocolate Coffee Tart
Servings: 8 Prep 15 mins Chill 3 hrs Bake 450°F 15 mins Cook 3 mins


  • 1 refrigerated ready-to-use folded piecrust (half of 15-ounce package)
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 teaspoons instant espresso powder
  • 1 box (3.4 ounces) chocolate cook-and-serve pudding mix
Cream Cheese Layer:
  • 3 tablespoons cold water
  • 1 envelope unflavored gelatin
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 tablespoon unsweetened cocoa powder

Make It

1. Heat oven to 450 degrees F.

2. Unfold crust; fit into 9-inch tart pan with removable bottom; trim edge even. Prick bottom with fork. Line crust with foil; fill with dried beans.

3. Bake crust in 450 degrees F oven for 10 minutes. Remove foil with beans. Bake another 5 minutes. Let pastry cool completely in tart pan on wire rack. Remove pastry from tart pan.


4. Stir together milk, cream and espresso powder until combined. Prepare the pudding following the package directions, using the milk mixture for the liquid. Let pudding cool 5 minutes. Spoon filling into cooled pie shell. Refrigerate for 2 hours.

Cream Cheese Layer:

5. Place water in small saucepan. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Heat over low heat until gelatin is completely melted. Let cool slightly, about 2 minutes.

6. In large bowl, beat cream cheese, sugar and vanilla until smooth.

7. In medium-size bowl, beat cream on medium-high speed until soft peaks form. On low speed, add gelatin mixture in thin stream; beat on high speed until stiff peaks form.

8. Fold beaten cream into cream cheese mixture. Spoon over pudding in piecrust. Refrigerate for 1 hour. Sprinkle with cocoa powder and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 477, Fat, total (g): 36, chol. (mg): 108, sat. fat (g): 21, carb. (g): 35, fiber (g): , pro. (g): 6, sodium (mg): 231, Percent Daily Values are based on a 2,000 calorie diet.