Cafe Mocha Tart

by Cate on January 30, 2007

The dessert from Saturday night was so good, it deserves its own post. Elegant enough for entertaining, yet quick enough to make any busy weeknight, you just might have the ingredients on hand. Simple, decadent and downright delicious, we topped ours with a cloud of whipped cream. The top was slightly crisped, and the inside, with the addition of corn syrup almost has the consistency of a chocolate pecan pie. A definite keeper, do try it.

Until tomorrow…

A year ago today… last years’ birthday celebration.
Cafe Mocha Tart
Recipe courtesy of Family Circle magazine
Makes 12 servings

1 refrigerated ready=rolled piecrust
2/3 cup chocolate chips
1 cup chopped walnuts
3 tablespoons butter
3 tablespoons instant espresso powder
1/3 cup light brown sugar
1/2 cup light or dark corn syrup
2 eggs
1 teaspoon vanilla extract
whipped topping, optional

Heat oven to 350. Fit piecrust into a 9-inch removable-bottom tart pan (I used regular glass pie dish). Sprinkle chocolate chips and walnuts evenly over crust. Set aside. Microwave butter in large glass bowl for 30 seconds, or until melted. Whisk in espresso powder. Beat in brown sugar, corn syrup, eggs and vanilla. Pour into crust. Bake in lower third of oven for 37-40 minutes. Cool to room temperature. Cut into slices, serve with whipped cream, if desired.

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{ 5 comments… read them below or add one }

Anonymous January 30, 2007 at 4:35 am

that looks so good — is the espresso powder that they sell in markets a powder? I have subbed instant coffee in some recipes but had a trouble that the granules didn’t dissolve completely. Could still see some of the coffee. If the recipe specified to dissolve first then had no probs.

Looks great — thanks for posting.

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Brilynn January 30, 2007 at 3:33 pm

That definitely deserves its own post! Someone gave me tart pans for Christmas and I haven’t put them to use yet, this looks like a good way to break them in.

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Cate January 30, 2007 at 3:38 pm

Anonymous – yes, it’s a powder (also called instant espresso). It’s in the regular coffee aisle and it much finer than an instant coffee, so no problems with it not dissolving. I use the same espresso powder when making the very delicious Mocha Truffle Cookies.

Brilynn – that sounds like the perfect inaugural run. :)

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Anonymous January 30, 2007 at 4:44 pm

I need SUPER BOWL finger food idea’s for Sunday!!! Anyone?????

The neighbor husband

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Coffee Mom October 1, 2009 at 4:53 pm

This looks so good! Would be great with a hot cup of coffee!

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