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id
2954
Name
Chocolate Pudding Cream Tart
Main Dish Category
Pies and Pastry
Secondary Dish Category
Dessert,
Main Ingredient
Whole milk
Other Ingredient
Bittersweet chocolate
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
Cooking Type
StoveTop and Baking
Difficulty (1-5)
1
Notes
The coffee makes the chocolate taste better.
Origin
Barefoot Contessa How Easy Is That? page 210
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