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+ servings

Mocha Tart with Chocolate Crust

A luscious mocha tart made with a delightful chocolate crust and a rich chocolate mocha filling.

Course Dessert
Cuisine Western
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 12
Author sanna



  • 1 c and 1/4 all purpose flour
  • 1/4 c sugar
  • 1/4 c unsweetened cocoa
  • 1/4 tsp. salt
  • 1 stick cold unsalted butter, cut into small cubes
  • 1 tbsp. ice water
  • 1 large egg yolk


  • 3 tsp. instant coffee powder
  • 5 tbsp. boiling water
  • 3/4 c heavy cream
  • 8 oz or 2 sticks of butter softened
  • 5 large egg yolks
  • 10 oz bittersweet chocolate chopped
  • 5 large egg whites
  • 1/2 tsp. cream of tartar



  1. Dump flour, cocoa, sugar and salt in a clean and dry surface. Using your finger tips or a fork, whisk them gently to combine. Scatter the cold, cubed butter on top of the dry ingredients.
  2. Incorporate the butter into the powders by pressing the butter with your finger tips, smashing them into the flour with your hands and pressing them against the surface until the butter and flour turn lumpy and coarse. ( You can also use a pastry blender, if you prefer). Gather them into a heap and make a well in the center. Add in the egg yolk and cold water into the well and by smashing, pressing method, incorporate the ingredients together until you can form them into a ball when pressed. This crust will be crumbly. If necessary add a tiny amount of water if it is too dry that you can't form it into a shape.
  3. Gather the dough and wrap in plastic wrap. Refrigerate for at least half an hour. After resting, generously flour a work surface. Pat the dough to flatten it slightly and using a rolling pin, roll it out to a thickness of about 1/4 inch. If dough breaks, simply press it again to patch it up. Lift the dough with the help of a rolling pin and gently center it into a 9-inch pie or tart pan. If dough falls apart, mend them together, using scraps of the crust if necessary. Gently press the dough to fit into the edges of the pan. Cut the excess dough on the pan edges, then make the edges neat by pressing them with your fingertips. Refrigerate the pan to let it rest after the rolling and shaping. Preheat oven to 350 F.
  4. Bake the crust for about 17-20 minutes until it looks dry and firm when touched. Let cool and set aside.


  1. Dissolve the coffee powder in the boiling water. In a medium saucepan, combine the egg yolks, cream, butter and the coffee mixture and over medium heat, stir them constantly until the temperature reaches 160 F. It is important to stir continuously or the eggs will curdle. Turn off heat and quickly add the chopped chocolate and stir until melted. Let this mixture cool.
  2. In a stand mixer or using a hand mixer , whisk the egg whites until frothy, add in the cream of tartar. Continue to run the mixer until egg whites form stiff, shiny peaks. Fold egg whites into the egg yolk mixture until well incorporated. Spoon or pour the filling into the cooled chocolate crust. Refrigerate mocha tart for at least 2 hours to firm up. Serve with your desired garnish.

Recipe Notes

Crust recipe from Baking with Julia by Dorie Greenspan.