Velvet Coffee Creamer Tart
Indulge in pure decadence with this Velvet Coffee Creamer Tart, a luxurious dessert that combines the boldness of espresso with the silky richness of a creamy custard filling. This show-stopping tart begins with a buttery, golden crust made from scratch, providing the perfect foundation for a luscious filling of sweetened condensed milk, heavy cream, and your choice of vanilla or hazelnut coffee creamer. Infused with a hint of instant espresso powder, the filling delivers a velvety smooth texture and an irresistible coffee-infused flavor. Topped with optional drizzles or shavings of dark chocolate for a touch of elegance, this tart is a dream come true for coffee and dessert lovers alike. Perfect for dinner parties or an indulgent treat at home, this chilled dessert is as eye-catching as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter (cold, cubed)
- 2 tablespoons Ice water
- 14 ounces Sweetened condensed milk
- 0.5 cups Coffee creamer (vanilla or hazelnut)
- 0.5 cups Heavy cream
- 1 tablespoons Instant espresso powder
- 2 tablespoons Cornstarch
- 3 Egg yolks
- 2 ounces Dark chocolate (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix together the flour and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll the dough out on a floured surface to fit a 9-inch tart pan. Gently press it into the pan and trim the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake the crust for 15 minutes, remove the weights and parchment, and bake for another 10 minutes until golden brown. Set aside to cool.
In a medium saucepan over medium heat, whisk together the sweetened condensed milk, coffee creamer, heavy cream, and espresso powder until well combined and warm (do not boil).
In a small bowl, whisk the egg yolks and cornstarch together until smooth. Slowly pour a ladleful of the hot milk mixture into the yolks, whisking constantly to temper them.
Return the tempered yolk mixture to the saucepan, whisking constantly over medium heat until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Pour into the cooled crust and smooth the top.
Cover with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until fully set.
Optional: Melt the dark chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle over the tart or shave it on top as a decorative garnish.
Slice and serve chilled. Enjoy your Velvet Coffee Creamer Tart!
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 495.9 g | 180% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 328.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1302 mg | 100% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
