Ingredients
1-1/4 cups all-purpose flour2 tablespoons baking cocoa1 tablespoon sugar1/2 cup cold butter, cubed3 to 4 tablespoons cold brewed coffeeDECORATIONS:1/4 cup semisweet chocolate chips1/4 teaspoon shorteningFILLING:1 carton (8 ounces) mascarpone cheese3/4 cup Nutella2 medium bananas, thinly sliced2 cups heavy whipping cream3 tablespoons instant banana cream pudding mix2 tablespoons chopped hazelnuts, toasted
Preparation
In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack.
For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes.
For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas.
In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.
