Coffee Crunch Chocolate Tart

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Coffee Crunch Chocolate Tart
  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 12
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An impressive dessert doesn't have to be difficult! Bold chocolate and coffee flavors blend lusciously in a tart made easily with a refrigerated pie crust.
Apr 23, 2010


  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 1/2 cup (125 mL) crisp coconut cookie crumbs (about 3 or 4 cookies)
  • 2 tbsp (25 mL) all-purpose flour
  • 2 tbsp packed brown sugar
  • 1 to 2 tsp (5 to 10 mL) instant coffee granules or crystals
  • 1 tbsp (15 mL) butter or margarine

  • 1 cup (250 mL) icing sugar
  • 125 g/4 oz cream cheese, softened (about 1/2 cup/125 mL)
  • 1 1/2 tsp (7 mL) vanilla
  • 2 squares (each 1 oz/28 g) unsweetened baking chocolate, melted
  • 2 cups (500 mL) whipping cream

  • 6 to 8 dark roasted or chocolate-coated coffee beans or crushed coconut cookies
  • Unsweetened baking cocoa


  • 1
    Heat oven to 450°F. Place pie crust in ungreased 10-inch tart pan with removable bottom or 9-inch glass pie plate; press in bottom and up side of pan. Trim edges if necessary. Generously prick crust with fork. In small bowl, mix cookie crumbs, flour, brown sugar and instant coffee. Using fork or pastry blender, cut in butter until mixture is crumbly. Sprinkle over bottom of pie crust-lined pan. Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2
    In large bowl, beat powdered sugar, cream cheese and vanilla until well blended. Add chocolate; beat until smooth. Gradually add whipping cream, beating until firm peaks form. Spread filling into crust. Refrigerate 2 to 3 hours. Remove side of pan; garnish as desired. Cover and refrigerate any remaining tart.

Nutrition Information

No nutrition information available for this recipe
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