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Coffee-with-Cream Tart

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By Andi Bidwell
Updated Mar 6, 2013
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This rich tart, flavored with instant espresso and topped with whipped cream, is easy to pull together with a Pillsbury refrigerated pie crust.

Coffee-with-Cream Tart

  • Prep Time 20 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 12
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Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
  • Step 
    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.
  • Step 
    5
    Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
  • Step 
    6
    Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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