Chocolate-coffee Cream Tart

By MarieR

Cream topping must be refrigerated 3 hours.

Ingredients

• Yield: 1 (9-inch) tart
• 12/3 cups finely ground chocolate cookie wafers, about 28 wafers (see note)
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 1/2 cup firmly packed dark brown sugar, divided
• 1/4 cup cornstarch
• 1 large egg
• 1 egg yolk
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 (4-ounce) bar bittersweet chocolate, finely chopped
• 2 tablespoons coffee-flavored liqueur, such as Kahlua
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Coffee Cream (recipe follows)
• Garnish; chocolate curls

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°. Lightly spray a 9-inch round tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, combine cookie crumbs and sugar. Drizzle with melted butter; toss until moistened. Spoon crumb mixture into prepared tart pan. Using the back of a measuring cup, firmly press crumb mixture into bottom and up sides of tart pan.
3. Bake until set, approximately 12 minutes. Let cool completely on a wire rack.
Filling:
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. Stir until chocolate and butter are melted. Spoon chocolate mixture into prepared crust. To prevent skin from forming on chocolate mixture, place a sheet of plastic wrap directly on surface of chocolate mixture. Refrigerate until thoroughly chilled and set, approximately 3 hours.
6. Discard plastic wrap. Spread Coffee Cream over tart. Garnish with chocolate curls, if desired.
Note: We used Nabisco Famous Chocolate Wafers.
- - -
Coffee Cream
Yield: approximately 3 cups

1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar, sifted
2 tablespoons coffee-flavored liqueur, such as Kahlua (see note)
1. In a medium bowl, combine cream, sugar, and liqueur. Beat at high speed with an electric mixer just until stiff peaks form. (Coffee Cream can be made 1 hour in advance and refrigerated until serving time.)
Note: Substitute cold brewed coffee for liqueur if desired.