Chocolate Espresso Tart

5 from 2 votes

This Chocolate Espresso Tart has a rich and silky dark chocolate ganache that sits in a crunchy chocolate graham cracker crust and is slathered in espresso whipped cream. A perfect treat for coffee lovers!

Prep Time30

Cook Time10

Cooling2

Total Time2 40

Course: Dessert

Cuisine: American, French

Servings:

Calories: 452kcal

Author: Callan Wenner

Equipment

9-inch tart pan
Food processor or blender
Stand mixer with whisk attachment, or handheld mixer

Ingredients

Chocolate Crust

10 chocolate graham crackers finely ground (150g)
6 T unsalted butter melted (85g)
¼ cup granulated sugar 50g
¼ teaspoon kosher salt

Chocolate Filling

1 ¼ cup heavy whipping cream 275g
1 teaspoon instant espresso or coffee
12 oz dark chocolate around 65% cacao

Coffee Whipped Cream

4 teaspoon warm water
1 teaspoon unflavored gelatin
2 teaspoon instant espresso or coffee
1 cup heavy whipping cream 238g
⅓ cup powdered sugar 40g
Chocolate covered espresso or coffee beans optional, for garnish

Instructions

Preheat oven to 350℉. Pulse the graham crackers in a food processor until fine and sandy. Transfer to a bowl and mix in the salt, sugar, and melted butter with a fork until all crumbs are moistened.
Press the crumbs into the tart pan and up the sides (I like to use a ⅓ measuring cup for this) as evenly and firmly as possible without it breaking. Bake the tart for 10 minutes, then remove to a wire rack to cool.
While the shell is cooling, roughly chop the chocolate and add to a heat proof bowl. Sprinkle over the instant coffee or espresso.
Bring the heavy cream to a simmer, then pour over the chocolate. Let it stand for about a minute, then stir until completely combined and smooth (be careful not to slosh the cream out at this part!) Pour the chocolate ganache into cooled crust and spread evenly.
Allow the tart to cool for about 30 minutes, then transfer to the fridge for an hour to an hour and a half until the ganache is set.
When ready to add the whipped cream, place the empty mixing bowl and whisk attachment (or beaters) in the freezer for about 10-15 minutes.
Then, combine the gelatin, instant espresso/coffee, and warm water in your smallest saucepan. Give it a few swirls, then heat the mixture over low heat (lowest setting possible) until the gelatin and espresso/coffee granules are dissolved. Remove from the heat.
Using the cold whisk and bowl, beat the heavy whipping cream on high until slightly thickened. Turn the mixer to low and add the powdered sugar. Return to medium high speed and slowly pour in gelatin/coffee mixture (make sure it's still liquid). Whip on high until stiff peaks form.
Spread and swoop the whipped cream onto the tart, then sprinkle on chopped coffee or espresso beans (optional). Allow the tart (or slices of the tart) to stand at room temperature for about 30 minutes to an hour before enjoying (to soften the ganache).

Notes

Store the tart in the fridge (lightly covered) for 3-4 days.

If the gelatin becomes too thick prior to adding it to the whipped cream, gently reheat and stir until liquid. Add a few drops of water if it's still not coming back.

The gelatin is added to keep the whipped cream stable for days. If you'd like to omit the gelatin, simply heat ¼ cup of heavy cream with the espresso/coffee powder until dissolved, then add to the chilled bowl, followed by the remaining heavy cream and whip as instructed.

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