Ingredients Jump to Instructions ↓

  1. 1 cup Gold Medal® all-purpose flour

  2. 1/2 cup cold butter or margarine, cut into 1/8-inch slices

  3. 1/4 cup powdered sugar

  4. 1 bar (4 oz) bittersweet baking chocolate, coarsely chopped

  5. 2 teaspoons vegetable oil

  6. 1/2 cup granulated sugar

  7. 2 tablespoons Gold Medal® all-purpose flour

  8. 1 cup whipping cream

  9. 1 tablespoon instant espresso coffee granules

  10. 1 egg

  11. 1/2 teaspoon vanilla

  12. 1 package (8 oz) cream cheese, softened

  13. 1/2 cup whipping cream

  14. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  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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