Velvet Coffee Creamer Tart Recipes
COFFEE-WITH-CREAM TART
This rich tart, flavored with instant espresso and topped with whipped cream, is easy to pull together with a Pillsbury refrigerated pie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
- 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.
- Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
- Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
VELVET COFFEE CREAMER TART
This recipe I got from a friend years ago. The powdered coffee creamer give this tart a delectable flavour and velvet texture. Quick and easy to make. This tart must be made the day before as it must be put into the refrigerator for at least 20 hours.
Provided by JeanineD 2
Categories Tarts
Time 15m
Yield 1 Tart, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Crush eight biscuits finely set aside.
- Layer the other biscuits on the bottom and side of a square dish.
- Mix condense milk and coffee creamer together.
- Add lemon juice slowly, mix until the mixture thickens.
- Pour over the layer of biscuits.
- Sprinkle crushed biscuits on top, put into the refrigerator.
- Serve the following day.
COFFEE TART
I don't remember where I found this recipe. My grandmother, who is a chocoholic, loved it! The chocolate wafer cookies may or may not be difficult to find. If you can't find them, oreos with the filling removed may be used.
Provided by Lawsome
Categories Tarts
Time 55m
Yield 1 10 inch tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
- Stir in 1/3 cup melted butter.
- Press into a 10 inch tart pan and bake at 350 for 10 minutes.
- Cool completely on a wire rack.
- Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
- Stir constantly until smooth.
- Beat egg yolks until thick and pale.
- Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
- Remove from heat. (Mixture will be thick).
- Spread 2/3 chocolate mixture into crust.
- Cool remaining chocolate mixture 30 minutes.
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
- Spread over chocolate layer on tart.
- Cover and chill 2 hours or until firm.
Nutrition Facts : Calories 492.5, Fat 39.8, SaturatedFat 22.3, Cholesterol 219.4, Sodium 201.5, Carbohydrate 31.9, Fiber 1.1, Sugar 23.9, Protein 4.7
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