COFFEE-WITH-CREAM TART
This rich tart, flavored with instant espresso and topped with whipped cream, is easy to pull together with a Pillsbury refrigerated pie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 Serving
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