Mocha tart

DIFFICULTY
2H

The Mocha tart is a tasty and easy-to-prepare dessert, combining the traditional texture of the pastry with the bold taste of the Ganache filling. Perfect for breakfast and snacks.
Ingredients
  • 60 ml coffee
  • 25 g sugar
  • 3 eggs
  • 60 ml cream
  • 125 g 50% cocoa dark chocolate
  • 100 g flour
  • 20 g cocoa
  • 75 g butter vanilla extract
  • lemon zest
Preparation
Ganache Filling

Ganache filling Mix two egg yolks with sugar and whisk until they become pale and creamy. Bring the cream to the boil. Add the yolks and cook them at a temperature of up to 90°C. Add the coffee and stir well. Pour the mixture on the finely-chopped chocolate. Stir until the chocolate is completely melted. Cool in the refrigerator.

Shortcrust Pastry

Dice the butter and bring it to room temperature. Make a well in the flour and cocoa. Place the butter, sugar and egg inside it. Mix the ingredients and then add the flour, until you obtain a smooth dough. Refrigerate for one hour. Spread the dough over the base and up the edges of your cake tin. Use a fork to prick the bottom of the tart. Bake in a non-ventilated oven at 180°C for 18 minutes. Allow it to cool.

Presentation

Using a piping bag, squeeze the warm Ganache cream onto the tart. Refrigerate until the cream is completely cooled. Sprinkle with icing sugar and serve.

Method

For the Ganache Cream

Whisk the two egg yolks with the sugar until they are pale and creamy.

Bring the cream to the boil.

Add the whisked yolks and cook up to a temperature of 90°C.

Add the coffee and stir well.

Pour the mixture over the finely chopped chocolate.

Stir until the chocolate is completely melted. 

Cool in the refrigerator.

 

for the dough

Dice the butter and bring it to room temperature. 

Make a well in the flour and cocoa. 

Put the butter, sugar and egg into the well.

Mix the ingredients and then add the flour until you obtain a smooth dough. Refrigerate for one hour. 

Spread the dough over the base and up the edges of your cake tin. 

Use a fork to prick the bottom of the tart. 

Bake in a non-ventilated oven at 180°C for 18 minutes.

Allow it to cool.

 

 

Presentation

Using a piping bag, fill the tart with the warm Ganache cream.

Refrigerate until the cream is completely cool. 

Sprinkle with icing sugar and serve.

 

 

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