Coffee chocolate tart – worth trying
About coffee chocolate tart
Do you like chocolate? Also do you like coffee? If you answer “yes” for both questions, you will love this coffee chocolate tart. But you can enjoy the pure chocolate taste, if you omit coffee powder from the ingredients list. As I like the taste of coffee myself, I added coffee powder to the filling. Both, with and without coffee powder, this tart is scrumptious.
Like pies, tarts may be ranked as sweets that you make with some effort. However, if you make it with your heart, you will definitely feel that it is more delicious than what you buy. There are no decorations, but if you make it properly, you will find the deliciousness of its simplicity. You can enjoy a rich filling on the crispy tart crust. If you serve with whipped cream, it is very delicious. This is a tart that you want to make repeatedly. I have written “if you make it properly”, this means there will be significant differences with a little care, such as letting the tart dough rest and not overcooking with the filling etc.
By the way, it seems dark chocolate is quite nutritious. If you are interested in the article about health benefits of dark chocolate, click the link below.
Now let’s move on to the points to note when making.
Recipe tips for coffee chocolate tart
Tart dough
I usually make tart dough with a food processor. The reason is that it is fast and easy, and the tart dough is in good condition. Of course, if you don’t have a food processor, you can make it by hand. (see the note under the recipe). Since the dough contains a lot of butter, it is soft at room temperature and difficult to roll it out and to line tart pan with the dough. So let it rest in the refrigerator for a couple hours. However, when it is just taken out of the refrigerator, it is very hard, so leave it until it loosens a little. But it suddenly softens, so be careful. If the dough becomes soft and difficult to handle during work, chill it in the refrigerator each time.
Considering the time to rest the tart dough, it is easier to make it in two days. I often make tart at weekend. So, the night before baking, make the dough with a food processor and put it in the refrigerator. And the next morning, bake the tart. Then you can enjoy your tart during afternoon tea time.
Blind baking
This tart requires blind baking in order to prevent undercooking of tart dough. Because the baking time for the filling is short and the baking temperature is lower.
I usually bake it without weights (pie weights or dry beans etc). Use a fork to make holes in the dough at the bottom of the tart and let it rest in the refrigerator for about 1 hour.
If the bottom swells during baking, prick the swelling part with a fork or bamboo skewer to release the air and flatten it. So, watch carefully the state of the dough for about 15 minutes when blind baking.
Filling baking
After making the filling, do strain and bake. Then the finish will be very smooth. And don’t overcook the filling. Remove the tart from the oven with the center still slightly wobbled.
Tart or tartlet
It’s nice to make not only big tarts but also small tarts (tartlets). You can make about 7-8 tartlets with a diameter of 8 cm tart ring with the ingredients of the recipe. It’s small and cute, hence I make it now and then.
Coffee chocolate tart
Equipment
- 1 removable bottom tart pan (21 cm diameter) or 7-8 tart rings (8 cm diameter)
Ingredients
- ** 120 gram All purpose flour for tart dough
- ** 30 gram Almond powder for tart dough
- ** 30 gram Powdered sugar or superfine sugar for tart dough
- ** a pinch of Salt for tart dough
- ** 85 gram Cold unsalted butter for tart dough
- ** 1 Egg yolk
- ## 75 ml Milk for filling
- ## 1 Egg for filling
- ## 1 Egg yolk for filling
- ## 2 teaspoon Instant coffee powder for filling
- ## 200 ml Fresh cream for filling
- ## 185 gram Dark chocolate (break into small pieces) for filling
- Extra butter for tart pan
Instructions
- Make a tart dough : put flour (120g), almond powder (30g), powdered sugar (30g) and a pinch of salt in a food processor and pulse until mixed. Add butter (85g) and process until it resembles coarse sand. Then add egg yolk and pulse until dough comes together.
- Form the dough into round disk and wrap it with cling film. Let the dough rest in the fridge for at least 2 – 3 hours.
- Lightly coat the tart pan with butter and keep it in the fridge until required. Remove the tart dough from the refrigerator and leave it until it is slightly soft.Place the dough between cling film or parchment paper and roll it out to approx. 25 – 26 cm diameter with a rolling pin. The dough thickness will be 3 mm.
- Wrap the dough around the rolling pin, rewind it, starting from the front of the tart pan, and cover the whole tart pan. Press the dough against the bottom and side of the tart pan with a finger to make it stick to the pan. Roll the rolling pin on edge of the tart pan to remove excess dough. Keep the excess dough in the refrigerator as it will be used to repair any cracks or holes in the tart.
- Press the dough on the inside with your fingers and adjust so that the dough is level with the edge of the pan. Prick the overall bottom of the dough with a fork, put it in the refrigerator and let it rest for about an hour.
- Preheat the oven at 190 C = 374F. Bake the tart dough for 5 minutes at 190C = 374F and lower to 170C = 338F and bake for another 10 minutes or until the dough become lightly browned. If the bottom swells during baking, prick the swelling part with a fork or bamboo skewer to release the air and flatten it. So, watch carefully the state of the dough for about 15 minutes during blind baking. Remove from oven and cool on a wire rack. (keep the tart shell in the tart pan.)
- While the tart shell is cooling, make the filling. Put fresh cream (200ml) in a pot and heat over medium heat until just before boiling. Remove the pot from heat and add chocolate (185g). Mix until the chocolate is melted. (If the chocolate is difficult to melt, heat the pan over low heat to melt it completely.) If the chocolate mixture is hot, leave it for a while to cool down.
- Put milk (75ml), one whole egg, one egg yolk and instant coffee powder in a bowl. Mix until well combined. Add egg mixture to chocolate mixture little by little and mix gently with a whisk until smooth.
- Strain the filling and pour it into tart shell. Lower the oven to 150 C =302F and bake the tart for 20 minutes. The center should be slightly wobbled, remove the tart from oven and cool on the wire rack.
- When it is cooled, remove it from the tart pan and serve with whipped cream if you like.
Notes
If you haven’t done much tart making, you may find it difficult. But it’s well worth trying. After all, it’s really delicious. If you like to see another tart recipe, click the link below for easy banana tart with almond cream and whipped cream.
Thank you for reading. Bon Appetit !
