Mocha Chocolate Tart with Crème Fraîche Whipped Cream

Mocha is a coffee brewed from finely ground roasted beans, dark roast and it has an intensity of flavor. This recipe uses fresh espresso for the perfect balance of bitter and sweet with creaminess. It’s also great as a cake base or even in ice cream!

This is a recipe for a rich and decadent dessert. It has been proven to be one of the best desserts you can make, enjoyed by gourmets everywhere!This recipe for a mocha chocolate tart with whipped cream is perfect for any occasion. The crème fraîche adds the most amazing flavor, and it’s so easy to make!

This is a chocolate tart recipe that includes crème fraîche whipped cream. It’s simple and easy to make, and the end result is delicious.

Good morning, Monday! I hope you’re having a wonderful start to your week, lovies. I, for one, am ecstatic with the recent introduction of Restaurant Foodtography School. For those of you who are unfamiliar with Foodtography School, it is a virtual food photography school that I founded this year, and we have just extended our course offerings to include this new course on shooting restaurants.

It’s quite cool, so if you’re interested in knowing more, click here to continue reading and join up! Also, keep in mind that class begins tomorrow, so today is the final day to register.

In other news, I’ll be back this week with a delicious Mocha Chocolate Tart recipe. It has a chocolate graham cracker crust, a creamy mocha filling, and crème fraîche whipped cream on top.

What is it, exactly? Do you hear what I’m saying?

Oh, my gosh, I believe the chocolate dessert is trying to communicate with you. “M… maakee… maaaake meeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

Do you hear what I’m saying?

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That’s really hilarious since I was thinking the same thing! Thanksgiving would be a great time to serve this dessert!

As a result, I made the filling deliciously bittersweet to avoid overdoing it on the tart’s sweetness. With all the pecan pies and cranberry sauces and whatnot, Thanksgiving is a sugar overdose. And then there’s the whipped crème fraîche! Guys. It completely transforms this tart. I used Vermont Creamery’s crème fraîche, which gives the whipped cream a tartness that perfectly complements the rich mocha taste.

If you’re making this tart for Thanksgiving, do yourself a favor and double the crème fraîche whipped cream so you can use it on all of your pies and tarts.

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How to create a chocolate mocha tart

Homemade tarts seem to be quite difficult to create, but they are really rather simple. This chocolate pie dish has three parts: a graham cracker crust, a mocha filling, and a crème fraîche whipped cream topping. The following are the fundamental procedures for preparing this mocha chocolate tart:

The graham cracker crust is made easily using melted butter, sugar, and graham crackers that have been crushed in a food processor. Blind bake the pie for 10 minutes after flattening the mixture into your prepared pastry pan. To blind bake the crust, place a piece of parchment paper on top of the tart and pour uncooked rice or beans on top. This will guarantee that the graham cracker shell is crisp and thoroughly baked before adding the mocha filling on top, preventing it from coming apart.

Prepare and bake the mocha filling – Begin working on the mocha chocolate filling while the crust is baking. The mocha filling is made out of chocolate ganache, egg, espresso powder, vanilla extract, and salt. After the crust has cooled, fill it with the mocha filling and bake until it is set.

Prepare the whipped crème fraîche – The whipped cream topping is quite easy to make. To make the crème fraîche, powdered sugar, and vanilla bean, beat the heavy cream until soft peaks form, then gently fold in the crème fraîche, powdered sugar, and vanilla bean. It’s not necessary to pipe it onto the chocolate pie or do anything fancy; just dollop the whipped cream on top and slice!

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To make a mocha chocolate tart, follow these instructions.

Use a proper tart pan – This is one of the few baking recipes that need the use of specialized equipment, but trust me when I say that having a tart pan on hand is well worth the investment! Tart pans are shallow and feature fluted edges that make the crust particularly crispy. If you can find a pastry pan with a detachable bottom, serving this chocolate dessert will be a breeze.

Use bittersweet chocolate – As I previously said, I wanted this mocha chocolate pie to be rich but not too sweet. You may technically use any kind of chocolate for this recipe, but I enjoyed how the bittersweet chocolate contrasted with the acidic whipped cream and sweet graham cracker crust.

Allow for thorough cooling before adding the whipped cream to the mocha chocolate tart. The whipped cream will melt and run all over the place if you attempt to top the tart while it’s still warm.

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How do you keep a mocha chocolate tart fresh?

This mocha chocolate dessert should be stored refrigerated in an airtight container. It’s best served refrigerated, and the tart may be stored with the whipped cream on top. If you want to make this mocha chocolate tart ahead of time, start with the tart foundation and finish with the crème fraîche whipped cream the day before you want to serve it. This tart should keep for up to a week in the refrigerator, but I really doubt it!

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Print

A chocolate graham cracker crust, creamy mocha filling, and crème fraîche whipped cream top this Mocha Chocolate Tart!

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 1 tart (1x) yield
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 1 tart (1x) yield

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 25 minutes
  • 40-minute total time
  • 1 tart (1x) yield

Ingredients

to make the crust:

  • graham crackers, chocolate, 8 ounce
  • a quarter cup of granulated sugar
  • 8 tablespoons melted butter

to make the filling

  • 2 tablespoons heavy cream plus 1/2 cup
  • Chop 5 ounces bittersweet chocolate
  • 1 big room-temperature egg
  • 1 1/2 teaspoons espresso powder (instant)
  • 1 teaspoon extract de vanille
  • a half teaspoon of salt

To make the crème fraîche whipped cream, combine the following ingredients in a mixing bowl.

  • 1/2 gallon of heavy cream
  • 2 tblsp sugar (powdered)
  • 1/4 cup Crème Fraîche from Vermont Creamery
  • 1 big vanilla bean pod, scraped of seeds

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a big rectangular tart pan (or a circular one!) lightly. 
  2. Pulse chocolate grahams until coarsely ground in a food processor or blender. Mix with sugar and melted butter in a mixing dish until the mixture resembles wet sand. 
  3. Fill a tart pan halfway with the mixture and press evenly onto the bottom and edges of the pan. Place a piece of parchment paper on top of the prepared crust, then pour uncooked rice on top of the parchment paper to blind bake the crust. While you’re making the filling, bake for 10 minutes.
  4. In a small saucepan, heat the cream over low heat until it scalds (just less than boiling). Remove the pan from the heat and stir in the chopped chocolate. Allow for 5 minutes before whisking to blend. By this time, the chocolate should be completely melted! 
  5. In a separate bowl, mix together the egg, instant espresso powder, vanilla extract, and salt. 
  6. Remove the tart crust from the oven and discard the parchment paper and rice. Bake for another 15 minutes after pouring in the filling mixture. Remove from the oven and set aside to cool fully before topping with whipped crème fraîche.
  7. Whip heavy cream into soft peaks, then fold in powdered sugar, crème fraîche, and vanilla bean pod to form the crème fraîche whipped cream. Serve with a dollop of sour cream on top of the tart.

More handmade tarts may be found at:

Whipped Vanilla Bean Crème Fraîche with Lemon Coconut Tart

Chocolate Tarts with Hazelnut Salted Caramel

Tart from the Black Forest (aka Coconut Chocolate and Cherry Tart)

Blood Orange Tart with Candied Ginger

Bakewell Tart with Strawberry and Rhubarb

Vermont Creamery is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the brands that make Broma possible!

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