Coffee Crunch Chocolate Tart

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.

PillsburyRecipe by Pillsbury

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25 minutes

3 hours 15 minutes

12 servings



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Nutrition Info

  • 1 Serving
  • 320
  • 23g
    (Saturated Fat 13g, Trans Fat 1/2g)
  • 55mg
  • 140mg
  • 25g
    (Dietary Fiber 1g, Sugars 14g)
  • 2g
  • Percent Daily Value*
  • 10%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 4 1/2
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

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

Ingredients

  • Crust
  • 1  box Pillsbury® refrigerated pie crusts, 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

Directions

  1. 1Heat 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. 2In 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.

Categories: Course, Desserts

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TBSPAna
TBSPAna said:

Hi! Thank you for the comment. We like to mix it up with from scratch recipes and those with easy shortcuts.

3/29/2012 11:20:39 AM
Anonymous User
Anonymous said:

It seems that every time I look at one of your recipes it's made from a box of something.......don't you ever bake or cook from scratch?

3/27/2012 10:21:29 PM
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