Cafe Latte Tart
If you are a fan of lattes, you will love this creamy coffee-flavored tart.
Yield - 12 servings
Ingredients
Crust
1 (9-ounce) package (2 cups) chocolate wafer cookies, finely crushed
1/2 cup Land O Lakes® Butter, melted
2 tablespoons sugar
Filling
1 1/4 cups whipping cream
1 to 2 tablespoons instant coffee granules
4 (1-ounce) squares white baking chocolate, chopped
1 (3.3-ounce) package instant white chocolate-flavored pudding & pie filling mix
1 cup milk
Topping
1 cup whipping cream
1 tablespoon powdered sugar
Garnish
12 chocolate-covered espresso beans, if desired
Directions
Heat oven to 350°F. Combine all crust ingredients in large bowl; mix well. Press onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
Stir together 1/4 cup whipping cream and coffee granules in medium microwave-safe bowl. Add white baking chocolate; microwave on HIGH (100% power) until melted (30 to 40 seconds). Stir until smooth. Refrigerate until cooled (15 to 20 minutes).
Combine pudding mix and milk in medium bowl; beat with wire whisk until thick.
Place remaining 1 cup whipping cream in large bowl; beat at high speed, scraping bowl often, until soft peaks form. Add cooled coffee mixture; continue beating until very thick. Gently stir pudding mixture into whipped cream mixture. Spread filling mixture into baked crust. Refrigerate until set (1 hour).
At serving time, beat 1 cup whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. To serve, dollop each serving with topping mixture. Garnish each with espresso bean, if desired. Store refrigerated.
Recipe Tip
Look for the chocolate-covered espresso beans at your favorite coffee shop or in the candy aisle or bulk bin area of the supermarket.
Yield - 12 servings
Ingredients
Crust
1 (9-ounce) package (2 cups) chocolate wafer cookies, finely crushed
1/2 cup Land O Lakes® Butter, melted
2 tablespoons sugar
Filling
1 1/4 cups whipping cream
1 to 2 tablespoons instant coffee granules
4 (1-ounce) squares white baking chocolate, chopped
1 (3.3-ounce) package instant white chocolate-flavored pudding & pie filling mix
1 cup milk
Topping
1 cup whipping cream
1 tablespoon powdered sugar
Garnish
12 chocolate-covered espresso beans, if desired
Directions
Heat oven to 350°F. Combine all crust ingredients in large bowl; mix well. Press onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
Stir together 1/4 cup whipping cream and coffee granules in medium microwave-safe bowl. Add white baking chocolate; microwave on HIGH (100% power) until melted (30 to 40 seconds). Stir until smooth. Refrigerate until cooled (15 to 20 minutes).
Combine pudding mix and milk in medium bowl; beat with wire whisk until thick.
Place remaining 1 cup whipping cream in large bowl; beat at high speed, scraping bowl often, until soft peaks form. Add cooled coffee mixture; continue beating until very thick. Gently stir pudding mixture into whipped cream mixture. Spread filling mixture into baked crust. Refrigerate until set (1 hour).
At serving time, beat 1 cup whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. To serve, dollop each serving with topping mixture. Garnish each with espresso bean, if desired. Store refrigerated.
Recipe Tip
Look for the chocolate-covered espresso beans at your favorite coffee shop or in the candy aisle or bulk bin area of the supermarket.
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