Coffee Chocolate Tart
This Chocolate Tart Recipe features a crisp crust and a silky Kahlua-infused chocolate ganache filling. Easy and indulgent!
Servings 8
Calories 661kcal
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
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
Calories: 661kcal | Carbohydrates: 55g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 378mg | Fiber: 5g | Sugar: 24g | Vitamin A: 768IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 6mg