Please the after-dinner crowd with Coffee-Chocolate Tart with Hazelnuts. Serve our Coffee-Chocolate Tart with Hazelnuts recipe at your next gathering.
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-3/4 cups whipping cream, divided
2 Tbsp. MAXWELL HOUSE Hazelnut Flavored Coffee (grounds)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
2 Tbsp. brewed strong MAXWELL HOUSE Hazelnut Flavored Coffee
1/4 cup powdered sugar
1/4 cup chopped hazelnuts, toasted
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Let's Make It
Heat oven to 350ºF.
Mix graham crumbs and butter; press onto bottom and up side of 10-inch tart pan with removable bottom. Place on baking sheet. Bake 12 min.; cool.
Place chocolate in medium bowl. Cook 3/4 cup cream and coffee grounds in saucepan on medium heat 5 min. or until heated through, stirring occasionally. (Do not boil.) Pour through fine-mesh strainer over chocolate; whisk until chocolate is completely melted and mixture is well blended. Pour into pie crust.
Refrigerate 5 hours or until firm. Beat remaining cream, brewed coffee and sugar with mixer on high speed until soft peaks form; spread over tart. Sprinkle with nuts. Remove side of pan before serving tart.
Prepare using half-and-half.
Serve with a hot cup of your favorite MAXWELL HOUSE Coffee.
This showstopping tart can be stored in refrigerator up to 24 hours before covering with the whipped cream topping and sprinkling with nuts.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.