CHOCOLATE...DELISH!

                      This Chocolate Pudding Cream Tart is a must make perfect for the
                                                     holidays or just for any event!


For the crust
2 cups graham cracker crumbs
1/3 cup sugar
1/4 (1 stick) unsalted butter, melted

For the filling
4 cups whole milk
3/4 cup sugar
5 large egg yolks
1/3 cup cornstarch
1 tsp. kosher salt
7 oz. bittersweet chocolate, broken
2 Tbsp. (1/4 stick) unsalted butter, diced
1 Tbsp. Kahalua liqueur
1 tsp. instant coffee powder
Shaved bittersweet chocolate, for garnish

For the whipped cream
1 cup heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.

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 metal tart pan with removable sides. Bake for 10 minutes and set aside.

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. 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 heat, add the chocolate, butter, Kahlua and coffee. Beat with a whisk until smooth and pour into the cooled crust. Place plastic wrap directly on the chocolate filing and chill the tart for 6 hours, until cold. Decorate with whipped cream and shaved chocolate and serve cold.

For the whipped cream: beat with electric mixer (whisk attachment) until firm peaks form.

Adapted from Barefoot Contessa: How easy is that? cookbook by Ina Garten