Rich, indulgent chocolate tarts are irresistible to anyone who loves chocolate. Super smooth, with a deep chocolate flavor and an earthy teff-based crust this chocolate mocha tart will not disappoint. Tarts can become your go-to dessert that can be made for casual occasions as well as celebrations. This gluten-free, nut-free recipe is adapted from Alice Medrich’s recipe.
- ½ Cup (75 grams) teff flour
- 3 Tablespoons (30 grams) white rice flour
- 3 Tablespoons Cocoa powder
- ¼ Cup sugar
- ¼ teaspoon Salt
- 6 Tablespoons unsalted butter, softened
- 2 Tablespoons cream cheese
- 1 ½ teaspoons water
- ½ teaspoon vanilla extract
- 1 egg yolk (for egg wash)
- The crust can be made either by hand, mixer, or food processor. The order is the same. Put the teff and rice flours, sugar, salt, and cocoa powder in the bowl. Combine.
- Add butter, cream cheese, water, and vanilla. Blend together.
- Transfer the dough to a greased tart pan. Use your fingers or a spatula to spread the dough over the bottom and sides of the pan. For a really smooth crust, place a sheet of plastic wrap then a paper towel on top and use a flat-bottomed cup to smooth the bottom and sides. Chill the dough with the plastic on for at least 2 hours, better if overnight. The dough can also be wrapped in plastic and chilled before rolling out if making it ahead of time.
- If chilling the dough before rolling out, make sure to let the dough soften for about 15 minutes at room temperature before attempting to roll out. Roll out the dough between two sheets of parchment dusted with rice flour. Chill for at least 30 minutes before baking.
- Bake for 30-40 minutes.
- Brush the bottom and sides of the crust with egg wash: egg yolk mixed with a pinch of salt and ½ teaspoon water. Bake an additional 2 minutes to set the egg wash.
- 4 Tablespoons (55 grams) butter
- ⅔ cup (130 grams) sugar
- ¼ cup plus 2 Tablespoons (35 grams) cocoa powder
- 1 ½ cups heavy cream
- 1 teaspoon instant espresso powder(I used Cafix for a naturally caffeine-free version)
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- Cook the butter, sugar, cocoa powder, and cream in a medium saucepan on medium heat, stirring until bubbles appear around the edges.
- Remove from heat and add the espresso powder and vanilla.
- Whisk in the egg and egg yolk in to the filling. Turn the oven to 300 F. Pour the filling into the ready crust.
- Bake for about 10-15 minutes or until the filling jiggles like Jell-O when nudged gently.
- Serve warm or chilled with fresh berries.
Step-by-Step Photos
Preparation for Tart
The crust can be made either by hand, mixer, or food processor. The order is the same. Put the teff and rice flours, sugar, salt, and cocoa powder in the bowl. Combine.
Add butter, cream cheese, water, and vanilla. Blend together.
The dough can be wrapped in plastic and chilled before rolling out if making it ahead of time.
If chilling the dough before rolling out, make sure to let the dough soften for about 15 minutes at room temperature before attempting to roll out. Roll out the dough between two sheets of parchment dusted with rice flour. Chill for at least 30 minutes before baking.
Transfer the dough to a greased tart pan. Use your fingers or a spatula to spread the dough over the bottom and sides of the pan. For a really smooth crust, place a sheet of plastic wrap then a paper towel on top and use a flat-bottomed cup to smooth the bottom and sides. Chill the dough with the plastic on for at least 2 hours, better if overnight.
Bake for 30-40 minutes.
Brush the bottom and sides of the crust with egg wash: egg yolk mixed with a pinch of salt and ½ teaspoon water. Bake an additional 2 minutes to set the egg wash.
Preparation for Mocha Filling
Cook the butter, sugar, cocoa powder, and cream in a medium saucepan on medium heat stirring until bubbles appear around the edges. Remove from heat and add the espresso powder and vanilla.
Whisk in the egg and egg yolk into the filling. Turn the oven to 300 F. Pour the filling into the ready crust.
Bake for about 10-15 minutes or until the filling jiggles like Jell-O when nudged gently.
Serve warm or chilled with fresh berries.
Leave a Reply