8 people
DESSERT
Ina Garten How Easy Is That? (p. 210)
Graham cracker crumbs - 14 crackers (2 cups)
Sugar - 1⁄3 cup + 3⁄4 cup
Cornstarch - 1⁄3 cup
Bittersweet chocolate - 7 oz
Instant coffee powder - 1 tsp
Kahlua liqueur - 1⁄4 tbl
Unsalted butter - 1 stick + 1⁄4 stick
Egg yolks - 5
Whole milk - 4 cups
Butter - melt 1 stick for crust, dice the 1/4 stick
Bittersweet chocolate - break into chunks
Graham crackers - crush into fine crumbs
Preheat the oven to 350 degrees.
Combine the graham cracker crumbs, 1⁄3 cup of sugar and 1 stick melted butter into a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set 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 (or by hand) combine the sugar, egg yolks, cornstarch, and 1 tsp kosher salt. With the mixer on low speed, slowly pour the milk into the bowl until combined.
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 the mixture is very thick. Off the heaat, add the chocolate, 1⁄4 stick of diced butter, Kahlua and coffee. Beat with a whisk until smooth and pour into the cooled crust. Place plastic wrap directly onto the chocolate filling and chill the tart for 6 hours, until cold. Decorate with whipped cream or shaved chocolate (or both) and serve cold.