Coffee-with-Cream Tart

This rich tart, flavored with instant espresso and topped with whipped cream, is easy to pull together with a Pillsbury refrigerated pie crust.

  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 8


Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box


cups packed brown sugar
teaspoons instant espresso coffee powder or granules
teaspoon salt
cup corn syrup
cup butter, melted
cup whipping cream
teaspoon vanilla


cup whipping cream
tablespoons powdered sugar
teaspoon vanilla

  • 1 Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice.
  • 2 Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F.
  • 3 Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
  • 4 Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour.
  • 5 Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
  • 6 Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.

Expert Tips

Garnish with chocolate curls or miniature semisweet chocolate chips.

For even more coffee flavor, add 2 teaspoons coffee powder to the 1 cup of whipping cream in the topping.

The dry beans or rice used as pie crust weights can be reused. Place them in a resealable plastic bag and store at room temperature.