Chocolate Mocha Tart


Chocolate Mocha Tart
Prep Time
20 mins
Cook Time
30 mins
Resting time
2 hrs 45 mins
Total Time
50 mins

This tart is very rich - definitely one for the serious chocolate lover!

As someone said to me, "You know it is going to be bad, which means it is going to be delicious!"

Category: Dessert, Pastry, Sweet Pastry
Style: Gluten Free
Keyword: Chocolate, Chocolate Tart, Mocha, Sweet Tart, Tart
Quantity: 1 25 cm (10 inch) tart
Author: sbaskitchen
  • 500 g Chocolate Short Crust Pastry (see notes below)
For the filling
  • 400 ml pure cream
  • 10 g instant coffee
  • 400 g Plaistowe 70% Cocoa Chocolate
  1. Roll out the pastry and line a lightly greased 25cm / 10 inch round, fluted, loose-bottom tart tin.

  2. Place in the refrigerator to chill for 20 mins.
  3. Mean while, preheat oven to 180˚C (fan).

  4. Line the pastry case with baking paper, cover with baking beans and blind bake for 10 mins.
  5. Remove beans and continue to cook for a further 10 minutes.

  6. Remove from the oven and allow to cool completely.

  8. Pour the cream into a saucepan, add the coffee and stir over a gentle heat until the coffee has dissolved (approximately 50˚C).

  9. Break the chocolate into small pieces and place into a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate has melted.

  10. Add the coffee cream mixture to the melted chocolate and stir with a metal or silicone spoon, until the chocolate and cream mixture come together to form a smooth, rich chocolate sauce. (Note the mixture looks curdled initially, but do not despair... Keep stirring and it will come together nicely.)

  11. Set aside for 10 minutes to allow it to cool a little, then pour into the baked pastry case.

  12. Cool at room temperature for 45 minutes then refrigerate 2 hours.

  13. Remove the tart from the tin and place on a serving plate, garnish with strawberries, or other red berries.

  14. Serve with unsweetened double cream.

  • You could use store bought Chocolate Shortcrust Pastry, make your own or if you would like a gluten free version, this is the link to my Chocolate Shortcrust Pastry - Gluten Free
  • To cut the tart, I use a sharp knife that has been dipped in boiling water,  wiping the blade before each cut, to ensure a nice clean cut.