Chocolate Espresso Tart
Cook time
Total time
Serves: 1 tart
  • For the crust:
  • 250 g flour (2 cups)
  • 35 g sugar (3 tablespoons)
  • 2 g salt (1/4 teaspoon)
  • 170 g butter (1½ sticks), cold and cubed
  • 1 egg yolk
  • 2 tablespoons cold water
  • For the filling:
  • 250 g cream (1 cup)
  • 125 g milk (1/2 cup)
  • 25 g sugar (2 tablespoons)
  • 2 tablespoons instant espresso powder
  • 1 tablespoon chocolate liquor
  • 280 g dark chocolate (10 ounces), chopped
  • 2 eggs
  • handful chopped walnuts
  • 280 g dark chocolate (10 ounces), chopped
  1. For the crust: Combine the flour, sugar, and salt in a bowl.
  2. Add the cold cubes of butter and cut with a pastry blender or with the tips of your fingers.
  3. Continue to cut the butter in until it has worked its' way in and is about the size of peas.
  4. Add the egg yolk and cold water.
  5. Work the dough together, adding more water if necessary (not too much), until it forms a ball.
  6. Wrap in plastic and place in the refrigerator for about a half hour.
  7. Preheat the oven to 180 Celsius or 350 Fahrenheit.
  8. On a lightly floured work surface, roll out the cold dough into a circle just larger than the size of the tart plate.
  9. Lay the dough carefull in the tart form and cut off any extra dough around the edges.
  10. Bake for about 35 minutes, or until lightly browned. Let cool.
  11. For the filling: Bring the cream, milk, sugar, and espresso powder to a boil in a pot over the stove.
  12. Pour over top of the chopped chocolate. Let sit for a minute and stir to form a smooth chocolate ganache.
  13. Add the chocolate liquor. Stir.
  14. To temper the eggs, crack into a separate bowl. Slowely pour the hot chocolate ganache over the eggs while whisking. Finally, pour the entire chocolate mixture into the eggs mixture and whisk until well combined.
  15. Pour the chocolate filling into the crust and bake for another 20 minutes, or until the filling stops jiggling in the center.
  16. Top with chopped walnuts and enjoy!
Recipe by Baking My Way Through Germany at