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Chocolate Coffee and Caramel Tart Recipe

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4.3 from 44 reviews

This decadent Chocolate Coffee and Caramel Tart combines a rich caramel mousse with a chocolate and coffee-infused ganache layered on a tender cocoa tart shell. Topped with a crunchy milk chocolate cornflake layer and a shiny mirror glaze, this dessert is perfect for special occasions and chocolate lovers seeking a sophisticated treat.

Ingredients

Caramel Mousse

  • 2 gelatin sheets
  • 100 g gold chocolate
  • 50 g Greek yogurt (2% fat)
  • 200 g heavy cream

Tart Dough

  • 120 g all-purpose flour
  • 15 g cocoa powder
  • 8 g almond flour
  • 45 g powdered sugar
  • 60 g cold butter, cut into cubes
  • 1/2 egg (approximately 25 g)

Milk Chocolate Crunch

  • 20 g cornflakes
  • 25 g milk chocolate

Coffee Milk Chocolate Ganache

  • 200 g milk chocolate (61% cacao)
  • 60 g heavy cream
  • 40 g espresso coffee

Mirror Glaze

  • 2.5 gelatin sheets
  • 50 g water
  • 50 g granulated sugar
  • 100 g condensed milk
  • 20 g cocoa powder

Instructions

  1. Caramel Mousse – Bloom Gelatin: Soak the 2 gelatin sheets in cold water until soft. This prepares them for dissolving into the mousse.
  2. Prepare Ingredients: Measure out the Greek yogurt and leave it at room temperature while you prepare the chocolate and cream components.
  3. Melt Chocolate and Heat Cream: Melt the gold chocolate gently. Heat 50 g of the 200 g heavy cream in a small pot over medium heat until it just starts to boil. Remove from heat.
  4. Dissolve Gelatin: Add the softened gelatin sheets to the hot cream and stir until completely dissolved.
  5. Create Chocolate Mixture: Pour the hot cream and gelatin mixture over the melted gold chocolate. Stir with a spatula until the mixture is smooth and cohesive.
  6. Combine with Yogurt: Gradually add the chocolate mixture into the Greek yogurt in three parts, mixing gently to combine thoroughly.
  7. Whip Cream and Fold: Whip the remaining 150 g heavy cream to soft peaks. Gently fold the whipped cream into the chocolate and yogurt mixture in three additions until smooth and uniform.
  8. Mold and Freeze: Pour the mousse into an 18 cm silicone mold placed on a small board for stability. Freeze for a minimum of 2 hours to set.
  9. Tart Dough – Prepare Dough: In a food processor, combine all-purpose flour, cocoa powder, almond flour, powdered sugar, and cold cubed butter. Pulse until butter is incorporated into dry ingredients.
  10. Add Egg: Add half an egg (about 25 g) to the mixture and pulse until the dough just comes together.
  11. Rest Dough: Transfer dough onto plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  12. Preheat Oven: Set the oven to 165°C (conventional bake setting).
  13. Roll and Freeze Dough: Dust a silicone mat or parchment paper and rolling pin lightly with powdered sugar. Roll dough to 2 mm thickness, then freeze for 20 minutes.
  14. Shape Tart Shell: Remove dough from freezer, cut to fit tart ring, and line the tart ring with the dough.
  15. Bake Tart Shell: Bake for 18-20 minutes until set. Cool completely on a wire rack.
  16. Milk Chocolate Crunch: Gently melt milk chocolate (25 g). Crush cornflakes into small pieces and mix with melted chocolate until well coated. Evenly spread this mixture over the cooled tart shell and set aside.
  17. Coffee Milk Chocolate Ganache: Chop 200 g milk chocolate finely. Combine with 60 g heavy cream and 40 g espresso coffee. Warm gently over a bain-marie or microwave until semi-melted. Stir thoroughly until smooth and glossy.
  18. Apply Ganache: Pour the ganache evenly over the milk chocolate crunch layer on the tart. Refrigerate for 30-60 minutes to set.
  19. Mirror Glaze – Bloom Gelatin: Soak 2.5 gelatin sheets in cold water until softened.
  20. Prepare Cocoa Mixture: Sift cocoa powder into a bowl.
  21. Cook Sugar Mixture: In a small pot, combine water, granulated sugar, and condensed milk. Bring to a boil, then remove from heat.
  22. Add Gelatin to Hot Mixture: Squeeze excess water from gelatin sheets and stir into the hot sugar mixture until dissolved.
  23. Mix with Cocoa: Pour the hot liquid slowly down the side of the bowl to avoid bubbles while stirring cocoa powder into the mixture until uniform. Use an immersion blender to create a smooth glaze, taking care to avoid air incorporation.
  24. Cool Glaze: Cover with cling film touching the surface. Allow glaze to cool to 33-34ºC, the ideal pouring temperature.
  25. Prepare Serving Setup: Place a piece of cling film on a baking tray and invert a cup to use as a stand for the mousse cake.
  26. Glaze the Mousse: Remove the mousse from the freezer and mold, then place it atop the inverted cup. Pour the mirror glaze over the mousse, allowing excess to drip off. Remove any hanging droplets with a knife.
  27. Assemble Tart: Gently lift the glazed mousse using two offset spatulas and place it on top of the prepared tart shell.
  28. Decorate and Chill: Decorate the sides of the tart with crushed caramel crunch or chopped milk chocolate. Refrigerate for 2-3 hours to defrost and set before serving.

Notes

  • Use a silicone mold for easy removal of the mousse.
  • The tart dough needs to rest and chill well to prevent shrinking during baking.
  • Freeze the rolled dough to maintain its shape during cutting and handling.
  • Pour the mirror glaze at the correct temperature (33-34ºC) for the best glossy finish.
  • Allow the assembled tart to chill sufficiently before serving to achieve the best texture and flavor.
  • Use good quality chocolate and freshly brewed espresso for optimal flavor depth.

Find it online: https://justsosavory.com/chocolate-coffee-and-caramel-tart-recipe/