Chocolate-Coffee Cream Tart

Kitchen Tip: Use a vegetable peeler to make chocolate curls as a garnish for this cream tart.

Chocolate-Coffee Cream Tart
Yield: 1 (9-inch) tart
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  1. 1 2⁄3 cups finely ground chocolate wafers (about 28 wafers)
  2. 2 tablespoons sugar
  3. 4 tablespoons butter, melted
  4. 1⁄2 cup firmly packed dark brown sugar, divided
  5. 1⁄4 cup cornstarch
  6. 1 large egg
  7. 1 large egg yolk
  8. 1⁄4 teaspoon salt
  9. 2 cups whole milk
  10. 1 (4-ounce) bar bittersweet chocolate, finely chopped
  11. 2 tablespoons coffee-flavored liqueur, such as Kahlúa
  12. 2 tablespoons butter
  13. 1 teaspoon vanilla extract
  14. Coffee Cream (recipe follows)
  15. Garnish: chocolate curls
  1. Preheat oven to 350°. Lightly spray a 9-inch removable-bottom tart pan with nonstick cooking spray.
  2. In a medium bowl, stir together wafer crumbs, sugar, and melted butter until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan.
  3. Bake until set, approximately 12 minutes. Let cool completely on a wire rack.
  4. In a medium bowl, whisk together 1⁄4 cup brown sugar, cornstarch, egg, egg yolk, and salt. In a medium saucepan, combine milk and remaining 1⁄4 cup brown sugar. Bring to a simmer over medium heat, stirring occasionally. Gradually whisk half of hot milk mixture into egg mixture. Whisk egg mixture into remaining hot milk mixture in saucepan. Cook, stirring constantly, until mixture is thick and bubbly, approximately 2 minutes. Remove from heat.
  5. Add chocolate, liqueur, butter, and vanilla, stirring until smooth. Spoon chocolate mixture into prepared crust. Place a piece of plastic wrap directly on surface of chocolate mixture. Refrigerate until thoroughly chilled and set, approximately 3 hours.
  6. Spread Coffee Cream over tart. Garnish with chocolate curls, if desired.
Taste of the South
Coffee Cream
Yield: approximately 3 cups
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  1. 1 1⁄2 cups heavy whipping cream
  2. 1⁄3 cup confectioners’ sugar, sifted
  3. 2 tablespoons natural unsweetened cocoa powder
  4. 2 tablespoons coffee-flavored liqueur, such as Kahlúa
  1. In a medium bowl, combine cream, confectioners’ sugar, cocoa, and liqueur. Beat at high speed with an electric mixer until stiff peaks form.
Taste of the South


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