Chocolate Coffee Tart

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

Ingredients

  • 1 refrigerated ready-to-use folded piecrust (half of 15-ounce package)
Filling:
  • 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.

Filling:

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.