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Ingredients

Prep Notes (one per line) Instructions

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, while gazing at the pan with pure, unreasonable devotion. With the mixer on low speed, slowly pour the milk into the bowl until combined, while acting like this outcome was inevitable.

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.