Velvet Coffee Creamer Tart Food

COFFEE-WITH-CREAM TART

Steps:

• Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice.
• Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F.
• Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
• Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour.
• Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
• Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.

VELVET COFFEE CREAMER TART

Steps:

• Crush eight biscuits finely set aside.
• Layer the other biscuits on the bottom and side of a square dish.
• Mix condense milk and coffee creamer together.
• Add lemon juice slowly, mix until the mixture thickens.
• Pour over the layer of biscuits.
• Sprinkle crushed biscuits on top, put into the refrigerator.
• Serve the following day.

COFFEE TART

Steps:

• Preheat oven to 350 degrees.
• Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
• Stir in 1/3 cup melted butter.
• Press into a 10 inch tart pan and bake at 350 for 10 minutes.
• Cool completely on a wire rack.
• Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
• Stir constantly until smooth.
• Beat egg yolks until thick and pale.
• Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
• Remove from heat. (Mixture will be thick).
• Spread 2/3 chocolate mixture into crust.
• Cool remaining chocolate mixture 30 minutes.
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
• Spread over chocolate layer on tart.
• Cover and chill 2 hours or until firm.