I was waiting in the check-out aisle of the super market earlier this week and spotted this dessert flipping through the pages of a Taste of the South magazine while I was in line.  It is a relatively easy dessert to make and a good one to have on file as the holiday season approaches.  I know some people are intimidated by a homemade crust, but with chocolate wafers and some butter, a little magic happens.  I did not include cocoa in my whipped cream as I wanted a contrast between the whipped cream and chocolate custard, but I am sure it would be delicious.  I actually added a teaspoon of espresso powder in the crust for an extra hint of coffee in the tart. I loved the shaved chocolate on the top and it looks beautiful served with some fresh blackberries and raspberries.  Use the best quality chocolate you can find for best results!

Yield: 8-12 slices


  • 1 2⁄3 cups finely ground chocolate wafers (about 28 wafers)
  • 2 tablespoons sugar
  • 2 teaspoons espresso powder (optional)
  • 5 tablespoons butter, melted
  • 1⁄2 cup firmly packed dark brown sugar, divided
  • 1⁄4 cup cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 1⁄4 teaspoon salt
  • 2 cups whole milk
  • 1 (4-ounce) bar bittersweet chocolate, finely chopped
  • 2 tablespoons coffee-flavored liqueur, such as Kahlúa
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Garnish: chocolate curls
  • fresh berries for serving
Kahlua whipped cream:
  • 2 cups heavy whipping cream
  • 1⁄3 cup confectioners’ sugar (or a bit more if you like a sweeter whipped cream)
  • 2 tablespoons natural unsweetened cocoa powder
  • 3 tablespoons Kahlúa


for tart:

Preheat oven to 350°. Lightly spray a 9-inch removable-bottom tart pan with nonstick cooking spray.  In a food processor, add wafers, sugar, espresso powder and sugar.  Pulse to combine.  Add melted butter and spread crumbs evenly along sides and bottom of prepared pan so all areas are covered.  Bake for approximately 10 minutes until crust is set, then allow to cool completely on a wire rack.  In a medium bowl, whisk together 1⁄4 cup brown sugar, cornstarch, egg, egg yolk, and salt until well combined.  In a medium saucepan, combine milk and remaining 1⁄4 cup brown sugar. Heat slowly bringing mixture to a simmer over medium heat, stirring occasionally ensuring that sugar is dissolved. Gradually pour half of hot milk mixture into egg mixture, whisking constantly to temper the eggs.  Next whisk egg mixture into remaining hot milk mixture in saucepan. Cook, stirring constantly, until mixture becomes thick and bubbly, approximately 2 minutes. Remove from heat.  Add kahlua, butter, and vanilla, whisking until well combined and smooth. Take a spatula to spoon chocolate custard mixture into prepared crust in an even layer in prepared crust. Place a piece of plastic wrap directly on surface of chocolate mixture. Refrigerate until thoroughly chilled and set, approximately 3 hours.

for whipped cream and tart assembly: 

In a medium bowl, combine cream, confectioners’ sugar, cocoa, and liqueur. Beat at high speed with the whisk attachment of an electric mixer until stiff peaks form.  Spread coffee cream over tart. Garnish with shaved chocolate curls which you can make using a vegetable peeler and shaving chards from a block of chocolate.  Slice and serve with berries if desired.  Enjoy!

**cook’s note: recipe closely adapted from Taste of the South