-
Coffee Crunch Chocolate Tart
Ingredients
- 1 pkt Pillsbury Refrigerated Pie Crusts, 15 oz
- 1/2 c. crisp coconut cookie crumbs, 3 to 4 cookies
- 2 Tbsp. flour
- 2 Tbsp. brown sugar
- 1 tsp instant coffee granules, or possibly crystals
- 1 Tbsp. margarine or possibly butter
- 1 c. powdered sugar
- 3 ounce cream cheese, softened
- 1 1/2 tsp vanilla
- 2 ounce unsweetened chocolate, melted
- 2 c. whipping cream
- 8 x chocolate-covered candied coffee beans, Or possibly
- 8 x crushed coconut cookies, (optional)
Directions
- Heat oven to 450 degrees F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or possibly 9-inch pie pan. (Chill remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
- Generously prick crust with fork.
- In small bowl, combine cookie crumbs, flour, brown sugar and instant coffee. Using fork or possibly pastry blender, cut in margarine till mix is crumbly. Sprinkle over bottom of crust-lined pan. Bake at 450 degrees F. for 12 to 16 min or possibly till light golden. Cold completely.
- In large bowl, beat powdered sugar, cream cheese and vanilla till well blended. Add in chocolate; beat till smooth. Gradually add in whipping cream, beating till hard peaks form. Spread filling into cooled baked shell.
- Chill 2 to 3 hrs. Remove sides of pan; garnish with coffee beans or possibly crushed coconut cookies. Store in refrigerator.
- Deliciously rich and dense, a real treat for mocha lovers.
- Amount
Similar Recipes
Leave a review or comment