• Print
  • Bookmark
Italian Mocha Tart

Italian Mocha Tart

For a twist on a mocha cake, try this classic Italian crostata filled with coffee ganache

The crostata is a baked tart or pie that’s very popular in Italy, and we’ve adapted it in this recipe to create a satisfyingly rich flavour. Creamy, chocolatey ganache combines with fresh coffee for a decadent, intense taste. Our Italian Coffee Tart is a little more sophisticated than a mocha cake, and is perfect when served up after dinner. If you’re feeling daring, you could make like an Italian and try it for breakfast.

Preparation of the Italian Coffee Tart
Mix two egg yolks with the sugar and whisk until light and creamy.
Bring the double cream to the boil.    
Add the whisked yolks and cook up to 90°C (194°F).    
Add the coffee and mix well.    
Pour the mixture over the chocolate diced into small pieces.    
Mix until the chocolate has completely dissolved.     
Chill in the fridge.        

Shortcrust pastry    
Dice the butter into cubes and bring to room temperature.     
Meanwhile, form a well with your fist in the flour and cocoa powder.     
Place the butter, sugar and egg in the centre of the well.    
Knead the ingredients and then add additional flour until the mixture is smooth. Return to the fridge for 1 hour.   
Lay the pastry over the base and sides of your baking tin.     
Use a fork to prick the crostata base of the tart.       
Cook in a conventional oven at 180°C (356°F) for 18 minutes.     
Leave to cool.

Tart preparation
Using a pastry bag, pour the lukewarm ganache cream over the tart.    
Place in the fridge until the cream is completely chilled.     
Sprinkle icing sugar on top and serve.

For 6 servings

  • 60 ml (2.1 fl oz) coffee
  • 25 g (0.9 oz) sugar
  • 3 eggs
  • 60 ml (2.1 fl oz) double cream
  • 125 g (4.4 oz) dark chocolate, 50% cocoa
  • 100 g (3.5 oz) flour
  • 20 g (0.7 oz) cocoa powder
  • 75 g (2.6 oz) butter
  • Vanilla powder
  • Lemon zest
Discover a selection of coffee recipes to try out at home