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

Crust

1
Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

2/3
cups packed brown sugar
2
teaspoons instant espresso coffee powder or granules
1/2
teaspoon salt
3/4
cup corn syrup
1/3
cup butter, melted
1/4
cup whipping cream
1
teaspoon vanilla
2
eggs

Topping

1
cup whipping cream
2
tablespoons powdered sugar
1
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.