Sometimes my sweet tooth can be satisfied only through a chocolate dessert. Being the coffee lover that I am, this Chocolate Espresso Tart is the kind of indulgence I enjoy.
Making this tart requires very little effort. The crust is made with my all-time favourite Oreo biscuit. I added a pinch of espresso powder (intensely dark and concentrated instant coffee) and some butter to bind the crust. For those of you who do not have an oven, you will be happy to know that the crust does not need to be baked, only requires a little refrigeration.
For the filling, I used semi-sweet dark chocolate and combine it with cream, brown sugar and butter to make a silky smooth chocolate ganache. Oh, and of course my tart would not be complete if I didn’t added a charitable amount of coffee powder to my chocolate ganache to get that mocha flavour.
Coffee has the ability to enhance the flavour of chocolate in any dish. So trust me and be generous with the amount of coffee powder you add, as this makes all the difference between a good tart and a great tart.
Although most tarts are served at room temperature, I enjoy taking a bite of this tart straight out of the fridge as the chocolate ganache melts in my mouth. A piece of this chocolatey goodness is definitely a dessert treat!
You may like to try our other similar recipes like No Bake Strawberry Chocolate Tart and Oreo Cheesecake.
Yield: 10 to 12 servings
Prep time: 20 minutes
Total time: 50 minutes
Ingredients for Chocolate Espresso Tart
Base
250 grams Oreo biscuit
3/4 cup unsalted butter (melted)
1/4 teaspoon espresso powder or instant coffee (optional)
For the Filling
300 grams semi-sweet dark chocolate
1 cup heavy cream
1 tablespoon brown sugar/ sugar
2 tablespoon butter
1 teaspoon espresso powder or instant coffee preferably a dark roast
Directions for Chocolate Espresso Tart
The Base
- Separated the cream from the Oreo and set aside.
- Transfer the Oreo biscuits, coffee powder in a blender and make a powder. Now add the melted butter and blend again.
- Transfer Oreo mix in a 9-inch loose bottom pan or a tart pan (removable base) and press with the back of a spoon into the base and up the sides of the pan.
- Refrigerate until you prepare the filling.
Chocolate Expresso Filling
- Grate or chop the chocolate into small pieces and transfer into a glass bowl. Add the coffee powder to it.
- In a saucepan add cream, butter, sugar, cream removed from Oreo and heat till the sugar has melted and the cream mix is about to boil. Switch off the heat.
- Pour this mixture over the chocolate and stir gently till the chocolate melts and the mixture is smooth. Let the ganache come to room temperature.
- Now pour the ganache on the prepared base.
- Refrigerate for 1 to 2 hours for the chocolate to set.
- Garnish with fresh mint and fruit of your choice.
- Enjoy!
Notes
- Chocolate will melt fast and more easily if you grate or chop the chocolate into small pieces. Never boil the chocolate or add to boiling liquid as it will burn the chocolate.
- You can substitute espresso powder with regular instant coffee, preferably a dark roast. When cooking or baking, instant coffee will yield the same results, but it may lack the rich, roasted flavour of espresso.
