One of the things I’m addicted to is definitely tarts and pies. I love making it, thinking about the different flavors and combination of textures, and every single time I get a different tart, with no resemblance to any other I already made. Chocolate tart is one of my top favorites.
This coffee chocolate tart combines three of my top favorite ingredients: dark chocolate, coffee and vanilla. It will make everyone say WOW as soon as you get it to the table, and chocolate lovers will adore this cake!

Photo: Natalie Levin
Coffee Chocolate Tart with Vanilla Cream
Servings 24 cm round tart pan
Ingredients
For cocoa short crust pastry:
- 180 grams all-purpose flour
- 30 grams cocoa powder
- 50 grams icing sugar
- 100 grams cold butter cut into cubes
- Pinch of salt
- 1 large egg
- 1-2 tbsp. cold water
Coffee and almond cream:
- 100 grams almond meal
- 2 tsp. instant coffee powder
- 75 grams dark brown sugar
- 75 grams cold butter cut into cubes
- Pinch of salt
- 1 large egg
- 1-2 tbsp. cold milk
Chocolate mousse domes:
- 100 grams dark chocolate
- 60 ml. milk
- Pinch of salt
- 10 grams sugar
- 1 egg yolk
- 125 ml. heavy cream
For chocolate glaçage:
- 7 grams gelatin powder
- 35 ml. water
- 75 ml. water
- 50 grams cocoa powder
- 125 grams sugar
- 75 ml. heavy cream
For vanilla Chantilly cream:
- 250 ml. heavy cream
- 2 tbsp. sugar powder
- 1 tsp. vanilla extract
- 1 tsp. cream stabilizer of instant vanilla pudding mix
Chocolate crumble:
- 35 grams all-purpose flour
- 20 grams cocoa powder
- 25 grams dark chocolate
- 50 grams cold butter cut into cubes
- 25 grams sugar
- 1/2 tsp. instant coffee powder
You will need:
- 24 cm baking-ring or pie pan
- A silicon mold of 5-6 cm domes
Instructions
Cocoa short crust pastry:
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In a food processor with a steel blade put flour, cocoa powder, sugar, butter and salt and blend into a crumbly mixture.
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Add egg and continue to blend only until dough clumps form. If necessary, and if the dough is not united, add 1-2 tablespoons cold water.
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Transfer the dough to a work surface, unite and form a disc shape. Wrap in plastic wrap and cool for about an hour in the refrigerator.
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Roll out on the dough a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust. Freeze the crust for about an hour.
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Preheat oven to 170c degrees.
Blind baking:
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Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
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Bake for about 10-12 minutes until edges start to set.
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Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until set but not yet fully baked.
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Cool at room temperature.
Coffee and almond cream:
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In a food processor with a steel blade put almonds, coffee, sugar, butter and salt and blend into crumbly mixture.
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Add egg and milk and continue to blend until you get a thick cream.
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Pour the cream over the crust, flatten evenly rather thin and bake for 10-12 minutes until the cream swell slightly, set in the sides but still slightly soft in the center. Cool completely.
Chocolate mousse domes:
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Melt the chocolate in a medium bowl.
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In a small saucepan put milk, sugar and salt and heat to simmering point.
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Pour the hot milk mixture over the chocolate and stir well until the mixture is smooth.
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Add the yolk and mix well until it is absorbed into the mixture.
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Cool slightly at room temperature.
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Whip the cream until soft peaks form and gently fold into the chocolate mixture until you get a uniform and smooth mousse.
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Pour the mousse into the dome molds and smooth the top. Transfer the remaining mousse into a piping bag fitted with 1 cm round piping tip and refrigerate until assembly.
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Freeze the mousse domes for 2-3 or until they are completely frozen.
Chocolate glaçage:
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In a small bowl put gelatin and water, stir and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
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In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
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Add in the cream and bring to a boil again.
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Melt the gelatin and add into the saucepan while whisking.
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Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
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Extract the mousse out of the dome molds and place on a rack.
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Pour glaçage over the mousse domes until coated and freeze for 10 minutes to set.
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Place the coated mousse domes over the tart freely and cool.
Vanilla cream:
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In a bowl of a mixer, whip cream, powdered sugar, vanilla and stabilizer to a very stable cream.
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Transfer the whipped cream into a piping bag with a serrated 2 cm piping tip and drizzle small mounds of cream in between the mousse domes.
Chocolate crumble:
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Preheat oven to 170 degrees.
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In a food processor with a steel blade put flour, cocoa and chocolate, grind to a fine powder.
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Add butter, sugar and coffee and blend just until large crumbs are formed.
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Transfer the crumbs on a baking pan lined with baking paper and bake for 10-15 minutes or until set.
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Cool completely and garnish the tart.
Recipe Notes
- Keep the chocolate tart in a closed container in the refrigerator for up to 3-4 days.

Photo: Natalie Levin

Photo: Natalie Levin