Kona Coffee White Chocolate Silk Tart



Kona Coffee White Chocolate Silk Tart
Silky smooth and oh so decadent
Ingredients
- 8-10 prepared tart crust or prepared pie crust
- Kona Coffee Pudding
- 5 tablespoons unsalted butter
- 0.75 cup dark brown sugar, firmly packed
- 0.75 cup heavy cream
- 2.25 cups milk
- 0.125 teaspoon Salt
- 2 tablespoons extra strength Kona Coffee, brewed
- 0.25 cup extra strength Kona Coffee, brewed
- 1 package powdered unflavored gelatin, about 2 1/2 tsp.
- 0.25 cup cornstarch, packed
- 1.5 teaspoons vanilla extract
- White Chocolate Silk
- 4 ounces white chocolate
- 8 tablespoons unsalted butter, room temperature
- 0.333333 cup sugar
- 2 Eggs
Instructions
Pudding
- In a small medium saucepan, melt the butter over medium heat.
- Whisk in the dark brown sugar and cook, stirring until melted and bubbly.
- Gradually add in the heavy cream and stir over low heat until the sugar is dissolved.
- Whisk in the milk and salt.
- Remove from the heat and set aside until lukewarm.
Gelatin
- Pour the 2 tablespoons of Kona Coffee into a small bowl and sprinkle the gelatin over the top, do not stir.
- Set aside to let the gelatin bloom.
- In a small bowl, whisk together the cornstarch and the remaining 1/4 cup Kona Coffee.
- Stir the cornstarch mixture into the pudding mixture.
- Cook, stirring constantly, over medium-high heat until the mixture thickens.
- Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minutes.
- Remove from the heat and stir in the gelatin mixture and vanilla.
- Whisk until smooth.
- Pour into a prepared tart crust or piecrust.
- Cover the surface of the pudding with plastic wrap and store in the refrigerator.
White Chocolate Silk
- Melt chocolate over a double broiler.
- In a mixing bowl beat butter until light and fluffy.
- Slowly add the sugar and beat until pale white.
- Drizzle in white chocolate and add eggs one at a time.
- Beat on high speed for 3 minutes for each egg addition.
- Spread white chocolate filling over the top of the Kona Coffee pudding and allow to chill for 3 hours or until set.
- Serve with fresh whipped cream and chocolate shavings.
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