Tiramisu Tart

 

1

cup Gold Medal® all-purpose flour

1/2

cup cold butter or margarine, cut into 1/8-inch slices

1/4

cup powdered sugar

1

bar (4 oz) bittersweet baking chocolate, coarsely chopped

2

teaspoons vegetable oil

1/2

cup granulated sugar

2

tablespoons Gold Medal® all-purpose flour

1

cup whipping cream

1

tablespoon instant espresso coffee granules

1

egg

1/2

teaspoon vanilla

1

package (8 oz) cream cheese, softened

1/2

cup whipping cream

1/2

cup powdered sugar

• 1 Heat oven to 350°F. In food processor, place crust ingredients. Cover; process until soft dough forms. Spread dough evenly with fingers on bottom and up side of ungreased 9- or 10-inch tart pan. Bake 12 to 15 minutes or until edge begins brown. Cool 5 minutes.
• 2 In small bowl, reserve 3 tablespoonfuls of the chopped chocolate. In 1-cup glass measuring cup, microwave remaining chocolate uncovered on High about 45 seconds; stir until chocolate is melted. Stir in oil. Spread mixture over baked crust. Place in freezer to cool chocolate.
• 3 Meanwhile, in medium bowl, mix granulated sugar and 2 tablespoons flour; set aside. In 2-cup liquid measuring cup, beat 1 cup whipping cream, the coffee granules, egg and vanilla with wire whisk until well blended. Beat cream mixture into sugar mixture until well blended. Pour over chocolate in pan.
• 4 Bake 35 to 40 minutes or until edge is golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
• 5 In medium bowl, beat topping ingredients with electric mixer on medium speed about 2 minutes or until fluffy. Spread over top of cooled tart in pan. Sprinkle with reserved chopped chocolate. Remove side of pan before serving. Store covered in refrigerator.