Chocolate Cream Tart

By cecelia26_

Ingredients

• 1 9-inch refrigerated unbaked pre-rolled pie crust
• Flour for dusting
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 cups lowfat milk
• 4 egg yolks
• 1 1/2 cups chopped DOVE® Brand Dark or Milk Chocolate
• 1/2 cup chopped MILKY WAY® Bars
• 2 teaspoons instant coffee
• 1/2 cup whipped topping or whipped cream
• 2 teaspoons cocoa powder

Details

Servings 12
Adapted from brightideas.com

Preparation

Step 1

1. Preheat oven to 375°F. Unroll the piecrust and transfer to the pie pan, crimp edge. Cover the piecrust with a sheet of foil, fitting it inside of the pie pan. Bake for approximately 15 minutes, then remove foil and continue baking for 5 minutes, or until golden. Transfer to a wire rack and cool.
2. Meanwhile, whisk the sugar, cornstarch, instant coffee, salt and milk in a large saucepan over medium-high heat. Bring to a boil, whisking continuously and cook for 1 minute, remove from heat.
3. Whisk the egg yolks in a medium bowl. Combine 1/2 cup of the hot milk mixture with the egg yolks, while continuing to whisk constantly. Return the egg yolk mixture to saucepan with remaining milk mixture and return to heat. Lower temperature to medium-low and continue cooking 2 minutes, whisking constantly. Remove from heat, add the chocolate and stir until smooth.
4. Pour chocolate mixture into the cooled crust. Cover with plastic wrap and refrigerate until set, about 4 hours.
5. Sprinkle around the outside edge of the chilled pie with MILKY WAY® Bars. Dissolve coffee powder with 1 tablespoon of warm water and fold it into whipped topping. Spoon the cream into the center of the pie and smoothly spread it towards the edge. Dust top with cocoa powder.