A Decadent Warm Mocha Tart Recipe
If you’re a chocoholic looking to add more dessert recipes into your rotation, look no further than this warm mocha tart. With cocoa powder and a bit of instant espresso powder, this gooey treat is a chocolate and coffee lover’s dream come true.
This recipe does require a bit of prep time, but it’s worth it for that chocolatey goodness. Once you’ve tried it, you’ll just wish you knew about this mocha tart recipe sooner.
Nutrition: 232 calories, 13 g fat (7 g saturated), 99 mg sodium
Makes 8 servings
1 cup flour
3 Tbsp cold water
½ tsp cider vinegar
1 Tbsp powdered sugar
¼ tsp salt
2 Tbsp vegetable shortening
2 Tbsp butter
3 Tbsp cold butter, cut into chunks
½ cup sugar
¼ cup unsweetened cocoa powder
1 cup whole milk
1 ¼ tsp instant espresso powder
½ tsp vanilla extract
1 extra-large egg, lightly beaten
How to Make It
- Preheat oven to 350°F. For the crust, whisk together ¼ cup of the flour, water, and vinegar in a small bowl.
- In a medium bowl, combine the remaining ¾ cup flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until the size of coarse meal. Add the water-vinegar mixture, and toss with a fork until all of the flour is moistened.
- Gently press into a 4-inch circle on a large piece of plastic wrap. Top with another large piece of plastic wrap, and roll dough into a 12-inch circle. Place on a baking sheet and freeze for 10 minutes.
- Remove 1 sheet of the plastic wrap. Let dough stand for 1 minute, or until pliable. Fit dough, plastic-wrap-side up, into a 9-inch shallow pie plate or tart pan. Line bottom of dough with a piece of foil. Top with pie weights or dried beans.
- Bake for 20 to 25 minutes, or until crust is golden brown.
- Meanwhile, for the filling, combine butter, sugar, cocoa powder, and milk in a medium saucepan and cook over medium heat, stirring, until mixture is blended and smooth and begins to simmer around the edges. Remove from heat and stir in espresso powder and vanilla.
- Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.
- Remove the foil and pie weights. Leaving the pan in the oven, carefully pour the filling into the hot crust. Close the oven door and turn off the oven. Leave tart in the oven until it jiggles just slightly in the center when pan is nudged, about 10 to 12 minutes.
- Cool for at least 20 minutes on a wire rack. Serve warm or at room temperature.