Labadie Recipe Database

Name Chocolate Pudding Cream Tart Number of People 8 List of Ingredients For crust: 2 cups graham cracker crumbs (14 graham crackers, crushed in food processor) 1/3 cup sugar 1 stick unsalted butter, melted For filling: 4 cups whole milk 1/4 cup sugar 5 large egg yolks 1/3 cup cornstarch 1 tsp. kosher salt 7 oz. good bittersweet chocolate, such as Lindt, broken 2 T unsalted butter, diced 1 T Kahlua liqueur 1 tsp. instant coffee powder, such as Nescafe Clasico shaved bittersweet chocolate, for garnish For sweetened whipped cream: 1 cup heavy cream 2 T sugar 1 tsp. vanilla extract Description Preheat oven to 350 degrees. Combine the graham crackers, sugar and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool. Heat the milk in a small saucepan until almost simmering. In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, egg yolks, cornstarch and salt and with the mixer on low speed, slowly pour the milk into the bowl. Pour the mixture into a large saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until the mixture is thick. Off the heat, add the chocolate, butter, Kahlua and coffee. Beat with a whisk until smooth and pour into the cooled crust. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold. When ready to serve, place the heavy cream, sugar and vanilla extract in the bowl of an electric mixer fitted with a whisk attachment and beat until stiff peak form. To serve, decorate with whipped cream and shaved chocolate and serve cold. Time 1 hour plus chilling Difficulty (1-5) 1 Notes The coffee makes the chocolate taste better. Image