Coffee-with-Cream Tart

Andi, former Betty Crocker Kitchens editor shares a creamy tart dessert recipe for coffee lovers.

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

Ingredients

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

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Directions

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.