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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Chocolate Pudding Cream Tart Recipe

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This recipe for Chocolate Pudding Cream Tart, by , is from Preserving The Elders Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Joyce


2 cups graham cracker crumbs (approximately 14 whole crackers crushed)
1/2 cup sugar
1/4 pound butter

4 cups whole milk
3/4 cup sugar
5 extra large egg yolks
1/3 cup cornstarch
1 teaspoon sale
7 ounces good bittersweet chocolate, broken
2 tablespoons unsalted butter, diced
1 tablespoon Kahlua liquor
1 teaspoon instant coffee powder

Sweetened Whipped cream
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Shaved bittersweet chocolate for garnish

Preheat oven to 350'

Combine the graham crackers, sugar and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11 inch tart pan with removable sides. Bake for 10 minutes and se aside to cool

Heat the milk in a small saucepan until almost simmering. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt and, with the mixer on low speed, slowly pour the milk into the bowl. (I pour the hot milk into a large measuring cut first to reduce spills.) Pour the mixture into a large saucepan and cook over medium low heat for 5 to 10 minutes, stirring constantly with a wooden spoon, until smooth and pour into the cooled crust. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours until cold. Decorate with whipped cream and shaved chocolate and serve cold.

Number Of Servings:
Number Of Servings:
8 - 10




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