Chocolate Coffee Tart

This is a simple, rich, and fudge-like tart. The no-bake chocolate filling has a great taste and texture, esp. considering how few ingredients are involved. Slivered almonds around the edge make for a fancy presentation. NOTE on time: 8 hours, 45 minutes (45 minutes active/8 hours inactive)

CRUST:
1/2 C (1 stick) butter, room temperature
1/4 C sugar
1 ripe banana, mashed well
1 1/2 C all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Beat together butter and sugar until light, then beat in the banana. Add the dry ingredients in and mix until everything is combined. Lightly oil an 8” tart pan and patiently press the dough into form. Refrigerate one hour, then freeze for ten minutes (I was pressed on time, and just froze the crust for 30 minutes. This seemed to work fine). Preheat oven to 350F and bake for about 25 mins, or until golden. Cool completely.

FILLING:
1 1/4 C coffee
9 ounces bittersweet chocolate (65% cacao)
2 tsp ener-g egg replacer
1 tsp cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1/3 C slivered almonds

Melt chocolate completely over the stove. Add coffee and continue to heat/stir until smooth. Add remaining ingredients (except almonds) and combine. Pour filling directly into the crust, and refrigerate for half an hour. Scatter the tart’s border with the almonds and press lightly to adhere. Return to the fridge for at least 5 ½ hours.

Credit: Notes on Conservation and Consumption (blog), Bon Apétit

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