Chocolate mocha tart

Chocolate mocha tart

Total: 6 hr 40 Min. | Active: 35 Min.
Nutritional value / piece: 465 kcal
, Fat: 32 g
, Carbohydrate: 38 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chocolate mixture

2 ½dl full cream
¾dl strong espresso
400g dark chocolate (48% cocoa)

To prepare the tin

a little butter, soft

Pastry dough

200g white flour
2tbsp cocoa powder
50g sugar
1pinch salt
120g butter, cold
1 egg

To blind bake

50g butter, soft

To decorate

3tbsp apricot jam
1tbsp cocoa powder
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How it's done

Chocolate mixture

Bring the cream and espresso to the boil, remove the pan from the heat. Finely chop the chocolate, add to the pan and stir to melt. Cover the mixture and leave to stand at room temperature for approx. 5 hrs.

To prepare the tin

Grease the sides of a springform pan (approx. 24 cm in diameter).

Pastry dough

Mix the flour, cocoa powder, sugar and salt in a bowl. Add the butter in pieces and rub together using your hands to form an even, crumbly mixture. Beat the egg, add and mix quickly to create a soft pastry dough; do not knead. Flatten the pastry, cover and refrigerate for approx. 30 mins.

To shape

Roll out 2/3 of the pastry on to the prepared cake tin base, lined with baking paper, close the tin frame. Shape the rest of the dough into a roll and place around the edge of the tin.

Pull upwards approx. 2.5 cm using a spoon handle. Prick the base firmly with a fork. Cover the pastry with baking paper, weigh down with dried pulses.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Take out of the oven, remove the pulses and baking paper, bake for a further 15 mins. Remove from the oven, remove the tin frame, cool the tart case on a cooling rack.

Add the butter to the chocolate mixture, mix in using the whisk on a hand mixer for approx. 1 min. until the mixture is fluffy and firm. Spoon the mixture into a piping bag with a smooth nozzle (approx. 15 mm in diameter).

To decorate

Spread the jam over the pastry base. Pipe the chocolate mixture into the tart case in a spiral pattern, dust with cocoa powder. Leave the tart to set in the fridge for approx. 30 mins.

Good to know
Shelf life: Cover and keep in the fridge for approx. 2 days.

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