Coffee Crunch Chocolate Tart Recipe

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0 votes | 1017 views
Servings: 12


Cost per serving $0.70 view details
  • 1 pkt Pillsbury Refrigerated Pie Crusts, 15 oz
  • 1/2 c. crisp coconut cookie crumbs, 3 to 4 cookies
  • 2 Tbsp. flour
  • 2 Tbsp. brown sugar
  • 1 tsp instant coffee granules, or possibly crystals
  • 1 Tbsp. margarine or possibly butter
  • 1 c. powdered sugar
  • 3 ounce cream cheese, softened
  • 1 1/2 tsp vanilla
  • 2 ounce unsweetened chocolate, melted
  • 2 c. whipping cream
  • 8 x chocolate-covered candied coffee beans, Or possibly
  • 8 x crushed coconut cookies, (optional)


  1. Heat oven to 450 degrees F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or possibly 9-inch pie pan. (Chill remaining crust for a later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  2. Generously prick crust with fork.
  3. In small bowl, combine cookie crumbs, flour, brown sugar and instant coffee. Using fork or possibly pastry blender, cut in margarine till mix is crumbly. Sprinkle over bottom of crust-lined pan. Bake at 450 degrees F. for 12 to 16 min or possibly till light golden. Cold completely.
  4. In large bowl, beat powdered sugar, cream cheese and vanilla till well blended. Add in chocolate; beat till smooth. Gradually add in whipping cream, beating till hard peaks form. Spread filling into cooled baked shell.
  5. Chill 2 to 3 hrs. Remove sides of pan; garnish with coffee beans or possibly crushed coconut cookies. Store in refrigerator.
  6. Deliciously rich and dense, a real treat for mocha lovers.
  7. Amount


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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 12 servings
Calories 418  
Calories from Fat 216 52%
Total Fat 24.43g 31%
Saturated Fat 11.73g 47%
Trans Fat 0.17g  
Cholesterol 36mg 12%
Sodium 171mg 7%
Potassium 158mg 5%
Total Carbs 49.04g 13%
Dietary Fiber 2.4g 8%
Sugars 28.82g 19%
Protein 3.86g 6%
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