Decadent Chocolate Tart Recipe with Kahlúa and Flaky Sea Salt
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Our Chocolate Tart recipe is rich, indulgent, and surprisingly simple!
This dessert is perfect for any chocolate lover, with a buttery crust and a silky chocolate ganache filling infused with Kahlúa.
Serve the coffee-chocolate tart with whipped cream and a sprinkle of sea salt for an unforgettable finish!
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Where is the Recipe Card?
The printable recipe card is towards the end of this page. For recipe tips and ingredient substitutions, we recommend reading the blog post.
Coffee Chocolate Tart Recipe:
Number of Servings: 8-12
Prep Time: 10 minutes | Cook Time: 25 minutes | Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Why You’ll Love This Chocolate Tart Recipe
- Quick: The tart dough comes together in minutes, and the filling requires just a saucepan and a whisk—no food processor needed. The toughest part is waiting for the tart to chill before serving!
- Easy: There is no need to worry about rolling out dough in this recipe; just press it into the tart pan!
- Egg-Free: With the price of eggs, you’ll be pleased to know eggs are not required.
- Great Flavor: The bittersweet chocolate ganache filling pairs beautifully with the coffee notes of Kahlua and the hint of vanilla extract.
- Perfect for Entertaining: This chocolate tart is elegant enough for dinner parties yet simple enough for a casual treat. Scroll past the recipe card to see our Dinner Party Menu suggestions.
What is Kahlúa?
Kahlúa is a coffee-flavored liqueur made from rum, sugar, and Arabica coffee beans. It has a rich, smooth taste with deep coffee and vanilla notes, making it a popular ingredient in cocktails and desserts.
It is produced in Veracruz, Mexico. Kahlúa means ‘House of the Acolhua people’ in the Veracruz Nahuatl language.
If you love coffee-flavored desserts, try our Kahlúa Cookies, Coffee Walnut Cake Shots, Coffee Layer Cake Recipe with Coffee Honeycomb Crunch Topping, or Coffee Walnut Pumpkin Bread.
Ingredients for Kahlúa Chocolate Tart
The ingredients and tools for this recipe are conveniently linked to online retailers such as Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card at the bottom of this post.
- Dairy & Chilled: Unsalted Butter, Milk, Heavy Cream (Double Cream)
- Pantry: Sugar, Salt, Olive Oil
- All-Purpose Flour—Also known as plain flour.
- Cornstarch—Also known as Cornflour.
- Dark Chocolate—Use good quality chocolate with 70% cocoa solids or more. The higher the percentage, the more bitter the taste.
- Kahlúa
- Pure Vanilla Extract—Always use good vanilla; it makes a flavor difference.
- Flaky Sea Salt—Such as Maldon Sea Salt Flakes. Optional garnish.
- White Chocolate Chips—An optional extra to drizzle over the tart.
We made the chocolate tart in a 14-inch rectangular pan with a removable base. You can also use an 8 or 9-inch round-tart pan.
The complete list of ingredients with measurements is on the recipe card at the end of this post. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Substitutions
- No Kahlúa? Simply use another coffee-flavored liqueur, such as Tia Maria. Dark rum also makes a good substitute in this recipe.
- Alcohol-Free: Replace the Kahlúa in the recipe with freshly brewed, cooled, strong coffee or espresso.
Storing Leftovers & Freezing
With all leftovers, ensure the food looks and smells okay before consuming.
Storing Leftovers:
- Store in an airtight container in the fridge for 4 days.
Freezing:
Freezing may change the texture of the chocolate filling, so enjoy this dessert freshly made where possible.
- Freeze slices in a double layer of plastic wrap and/or aluminum foil (or an airtight, freezer-safe container) to help prevent freezer burn and eliminate unwanted freezer smells.
- To keep track of your food storage, label each dish with its name, date, thawing instructions, and reheating instructions.
- Store in the freezer for one month.
- To defrost the tart, unwrap it entirely and place it in the fridge to thaw overnight (or at least 12 hours).
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Chocolate Tart Recipe: Step-by-Step
Here’s our quick visual guide. Continue reading for the printable recipe card.
1. Preheat oven. Place dough ingredients into a bowl.
2. Stir ingredients to form a crumbly dough.
3. Press the dough into a tart pan and bake.
4. While the tart crust cools, melt the chocolate and cream in a saucepan over low heat.
5. Add Kahlúa and vanilla to melted chocolate and pour the mixture into the cooled crust.
6. Refrigerate the chocolate for 2 hours. Drizzle with melted white chocolate, or sprinkle with salt.
7. Serve tart with whipped cream and/or fresh berries if desired.
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Printable Kahlúa Chocolate Tart Recipe Card
The printable recipe card is below—please leave a star rating and quick review to share your experience with others!
Coffee Chocolate Tart
Ingredients
- 1¾ cups all-purpose flour (plain flour)
- 2 Tbsp sugar
- 2 Tbsp cornstarch (cornflour)
- ¼ tsp salt
- 7 Tbsp butter melted
- 2 Tbsp olive oil
- 2 Tbsp milk
- 11 oz dark chocolate broken into smaller pieces
- 1 cup heavy cream (double cream)
- ¼ cup Kahlúa
- 1 tsp pure vanilla extract
- ½ cup white chocolate chips melted, for drizzling, optional
- Flaky sea salt for serving, optional
SUGGESTED PRODUCTS
Instructions
- Preheat the oven to 350°F/180°C/Gas 4.
- In a medium bowl, combine the flour, sugar, cornstarch, and salt. Add melted butter, olive oil, and milk. Stir until all the ingredients are well-combined and a crumbly dough forms.
- Press the dough into your tart pan, starting from the sides and then moving to the center. The sides should be a bit thicker than the bottom.
- Prick the bottom of the tart shell with a fork and place in the oven to bake for 20-25 minutes until golden-brown and crisp.
- Remove the tart shell from the oven and allow to cool for a few minutes.
- Meanwhile, add the chocolate and heavy cream to a medium saucepan and place over low heat. Stir frequently while the chocolate melts to prevent burning.
- Once the chocolate is melted, remove from heat and stir in the Kahlua and vanilla extract.
- Pour the chocolate filling into the baked tart shell and place the tart in the refrigerator to set for two hours.
- If using, melt white chocolate chis and drizzle over the set tart, or sprinkle with flaky sea salt.
- Serve with whipped cream and/or fresh berries. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Menu Suggestions
You’ve made the dessert, but what about the other courses? Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Baked Brie with Cranberries and Walnuts
- Soup: French Onion Soup
- Salad: Roasted Golden Beet Salad with Goat Cheese
- Main Dish: Air Fryer Steak with Roasted Garlic Compound Butter
- Side Dish: Parmesan Truffle Potato Wedges
- Beverage: Blackberry Brandy Cocktail