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Coffee Crunch Chocolate Tart Recipe

Coffee Crunch Chocolate Tart
Source: Life Made Delicious

Ingredients

  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1/2 cup (125 mL) crisp coconut cookie crumbs (about 3 or 4 cookies)
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp packed brown sugar
  • 1 to 2 tsp (5 to 10 mL) instant coffee granules or crystals
  • 1 tbsp (15 mL) butter or margarine
  • 1 cup (250 mL) icing sugar
  • 125 g/4 oz cream cheese, softened (about 1/2 cup/125 mL)
  • 1 1/2 tsp (7 mL) vanilla
  • 2 squares (each 1 oz/28 g) unsweetened baking chocolate, melted
  • 2 cups (500 mL) whipping cream
  • 6 to 8 dark roasted or chocolate-coated coffee beans or crushed coconut cookies
  • Unsweetened baking cocoa
PREP TIME
25m
COOK TIME
2h50m
TOTAL TIME
3h15m
YIELD
12 servings

Instructions

  • 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.
  • 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.

Desserts

A recipe from Life Made Delicious

https://www.flyers-on-line.com/data/recipes/7700/coffee-crunch-chocolate-tart.jpg

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