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Coffee-with-Cream Tart
Coffee-with-Cream Tart
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Prep Time:
20 minutes
Total Time:
2 hours
Decadent espresso tart with fluffy whipped cream on a flaky Pillsbury pie crust.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 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
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat your oven to 450°F. Gently place the pie crust in a 9-inch tart pan with a removable bottom following the instructions on the package for a One-Crust Filled Pie. Press the crust into the bottom and up the sides of the pan. Trim any excess edges as needed. Remember not to poke holes in the crust. Line the pan with parchment paper and fill it with pie weights, dry beans, or rice until it reaches 1/4 inch deep.
  • Bake for 10 minutes. Take out the parchment paper and weights, then bake for an additional 3 to 4 minutes until the bottom crust starts to brown. Remove from the oven and reduce the temperature to 350°F.
  • In a medium bowl, use an electric mixer on medium speed to blend filling ingredients until smooth and well combined.
  • Carefully transfer the luscious filling into the lightly baked crust. Then, bake at 350°F for 40 to 50 minutes, or until the center is perfectly set. Allow it to cool completely for about 1 hour before serving.
  • In a chilled medium bowl, use an electric mixer on high speed to beat the topping ingredients until soft peaks form.
  • For an elegant finish, use a 1/2-inch star tip to pipe the topping from a decorating bag. Alternatively, spread the topping over the tart. Chill in the refrigerator before serving.

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