This chocolate espresso tart has a rich and silky dark chocolate ganache and buttery crust, so if you're a mocha lover, you'll fall in love with this decadent, not-too-sweet treat. It's easy to make and perfect for impressing your guests at a party. Plus, you can prepare it a day in advance.
Ingredients
For the Crust:
- 125g butter
- 125g sugar
- 1 egg
- 250g flour
For the Chocolate Espresso Filling:
- 300g cream
- 2Tbs sugar
- 450g of chocolate
- 90g butter
- 100ml espresso
- a pinch of salt
Instructions
Step 1
Cream butter and sugar together, add in an egg and mix till combined, add in flour and leave it to rest.
Step 2
Once rested, press it into 25cm tart shell and blind bake in a preheated 240 degree F oven (140 degrees Celsius, or 280 Fahrenheit) for 20 minutes. Then bake for another 20 minutes. Once baked, leave to cool.
Step 3
Boil cream and once it reaches 80 degrees, remove from heat.
Step 4
Add in chocolate and sugar, mix well. After mixing, stir in butter, espresso and a pinch of salt.
Step 5
Pour filling into the cooled crust and let it set.
Step 6
Garnish with cocoa powder before serving.
Tips
- Always add salt to help bring out chocolate and espresso flavour and gives the whole tart a great balance.
- Leave out for 15 minutes before cutting so it melts in your mouth
