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Prep 35min
Total3hr5min
Servings12
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Ingredients
Crust
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
Chocolate Layer
1
bar (4 oz) bittersweet baking chocolate, coarsely chopped
2
teaspoons vegetable oil
Filling
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
Topping
1
package (8 oz) cream cheese, softened
1/2
cup whipping cream
1/2
cup powdered sugar
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Steps
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.
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