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

Category: Dessert
Keyword: Chocolate, Chocolate Tart, Mocha, Tart
Quantity: 8 -12 people
Author: sbaskitchen
  1. Add the flour, cocoa, icing sugar and xanthum gum to a bowl and mix together.
  2. Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
  3. Pulse only until the dough starts to form a ball.

  4. Remove the dough to a large sheet of baking paper or a pastry sheet and knead to form a smooth ball.
  5. Divide the dough in half and flatten into two discs.
  6. Cover each disc closely with plastic wrap and chill for 30 minutes.
  7. Roll out the pastry and line a lightly greased 21cm fluted loose-bottom tart tin. Place in the refrigerator to chill for 20 mins.
  8. Heat oven to 200C.
  9. Line the pastry case with baking paper, cover with baking beans and blind bake for 10 mins. Remove beans and cook for a further 10-15 mins. Remove from the oven and allow to cool completely.

For the filling
  1. Heat the cream and instant coffee over low heat - do not allow it to boil.
  2. Remove the cream mixture from the heat and add the chocolate, stir until all of the chocolate has melted.
  3. Set aside for 10 minutes to cool a little then pour into the baked pastry cases, cool at room temperature for 45 minutes then refrigerate 2 hours.
  • You can store any leftover dough in the fridge for up to two days, or freeze it until needed.
  • Link to recipe for Gluten Free Flour Blend.



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