This detailed recipe includes all my tips and tricks to making an elegant chocolate dessert that impresses and delights. Enjoy!
This post is kindly sponsored by Menier Chocolate.
What you’ll need to make this Chocolate Coffee Tart:
This cake using kitchen staples, but if you need to swap in any alternatives, here’s what I use:
- Menier 70% Cocoa Swiss Dark Chocolate. This chocolate is second-to-none when it comes to fine desserts and cakes. Since the primary flavour in this tart is chocolate, be sure to choose a high-quality option that’s 70% Cocoa or more for that rich, indulgent flavour.
- Mascarpone cheese. Slightly sweet with a hint of acidity, this complements the sweetness of the chocolate and mellows out the flavour.
- Sugar. I prefer to use granulated sugar in my tart base and caster sugar in my filling, but the two are interchangeable.
- Egg yolk. My go-to are Clarence Court Burford Browns for their rich yolks and decadent flavour.
- Vanilla. When it comes to simple desserts, I prefer to emphasise the flavour using vanilla bean paste. You can of course use extract or essence instead.
- Espresso powder. Use a strong coffee option like Nescafé Azera, which is finely ground (so easily absorbed) and has a delicious velvety crema and rich, full flavours.
- Cream. Use only whipping or double cream in this recipe as you need to whisk it to stiff peaks. Single cream doesn’t have enough fat content to accommodate for this.
- Menier 100% Cocoa Powder. My favourite way to top a dessert: with a sprinkling of high-quality cocoa powder.
Top tips for making this Chocolate Coffee Tart:
- Don’t over-mix your pastry. When combining your pastry ingredients, ensure your stand mixer or electric whisks are on the lowest speed. The gluten in the flour can form elastic gluten strands, which is an archenemy if you want a beautifully flaky pastry case.
- Let your pastry rest. This process firms up the fat and lets the strands of gluten relax, both of which improves the end result of your tart. Pat it into a flat circle, then wrap in cling film and place in the fridge for at least one hour before rolling out.
- Wait for your pastry case to cool completely. Be sure that your pastry case has cooled completely before adding your filling, otherwise you’ll risk a soggy bottom!
- Let the filling set. You might be tempted to add your coffee cream straight away, but waiting for the filling to set will create a neater, more uniform outcome. You also don’t want to add the cream if your filling is still warm, or the cream will melt.
- Dust generously with cocoa powder. Give your tart a generous dusting of cocoa powder to finish the look and hide any imperfections.
Can I make this tart ahead of time?
While I prefer to make it all in one day (and eat it straight away!), you can definitely prepare elements of this tart in advance. Here’s how:
1. Weeks before. Follow the instructions on making the pastry, then roll it out and place it into your fluted tart tin. Wrap well in clingfilm and freeze it unbaked. When you want to use it, simply line and fill with baking beans and give it an extra 5-10 minutes in the oven – there’s no need to let it thaw first!
2. The day before. If you prefer to make this chocolate coffee tart over two day, you can blind-bake the tart case the day before. Let it cool completely, before wrapping in clingfilm and leave at room temperature until the next day. You can also fill the baked pastry with the chocolate mascarpone filling the day before too. Simply wrap well and place in the fridge instead.
3. The day of. Personally, I think it’s best to add the coffee cream topping on the day of eating for ultimate freshness. It also means the cream doesn’t absorb any cocoa powder, deflate, or accidentally get smooshed when placing it in the fridge. Dust with cocoa powder right before serving, or at the table for a little bit of festive drama!
See how I made this Chocolate Coffee Tart over on Instagram!
Chocolate Coffee Tart
Ingredients
For the pastry
- 110 g unsalted butter
- 50 g caster sugar
- 120 g plain flour
- 1 large egg yolk
For the chocolate mascarpone filling
- 170 g 70% Menier Swiss Dark Chocolate
- 50 g caster sugar
- 2 tsp vanilla bean paste
- 75 ml double cream or whipping cream
- 170 g mascarpone cheese
For the coffee cream topping
- 225 g mascarpone cheese
- 225 g double cream or whipping cream
- 50 g caster sugar
- 2 tbsp espresso powder
- 25 g cocoa powder for dusting
Instructions
To make the pastry
- Cream your butter and sugar using an electric whisk or a stand mixer until pale and fluffy. Scrape down the sides of the bowl with a spatula then add the flour.
- Mix until just combined, or until the mixture resembles breadcrumbs.
- Add the egg yolk and mix for about 30 seconds until the dough starts to come together. N.B. Be careful not to over-mix otherwise this will make your pastry tough rather than flaky.
- Flatten the dough into a disc and wrap in cling film, then refrigerate for at least an hour.
- Remove dough from refrigerator and let it sit for 15-20 minutes to soften slightly. Lightly flour your surface and rolling pin, then roll your dough out to a 10 inch circle, making sure it doesn't stick to your surface. Move it around as your roll, and sprinkle extra flour on top of the dough and work surface as needed.
- Roll the dough over your rolling pin, then lift it carefully and transfer the dough to your tart pan and unroll your dough into the tin. Gently press the dough down into the pan while lifting up the sides to avoid the dough breaking. Cut the excess pastry away and use any excess to patch any tears that may have occurred. Cover the tart tin with cling film and place in freezer to chill for 30 minutes.
- Preheat your oven to 180C / 350F, remove the tart tin from the freezer and place a piece of parchment paper into the base, ensuring it covers the sides and is big enough to hold your baking beans. Fill with your baking beans, then bake for 30 minutes. Very careful remove the parchment from your tin and return the tart tot the oven for an additional 10 minutes. Once golden brown, remove from the oven and place on a baking rack to cool.
For the chocolate mascarpone filling
- Combine the chocolate, sugar and vanilla in a medium bowl. Heat the double cream in the microwave for 30 second intervals until it's steaming. Pour the cream over your chocolate mixture and mix together until all ingredients are blended. It may seem like it won't come together, but continue to mix and it will eventually come together. If you need it to melt a little more, pop it back into the microwave for 30 seconds on a low heat and mix again. Pour into your cooled pastry case, smooth with an offset spatula and place in refrigerator to set.
For the coffee cream topping
- In the bowl of a stand mixer fitting with a whisk attachment, place the mascarpone, heavy cream and sugar. Dissolve the espresso powder with 1/2 tsp of water and then add it to the bowl.
- Mix on medium speed until firm peaks begin to form and the mixture hold its shape. Fill a piping bag fitted with a large round tip (I use a JEM 3R). Remove your tart from the fridge and pipe circles of the coffee cream onto your tart, holding the bag vertically and piping in an up and down motion.
- Place the cocoa powder into a fine sieve and dust the top of your tart generously, completing covering the coffee cream. Serve immediately.
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