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Almond, Coffee & Chocolate Tart with Mascarpone Cream
4.9 from 150 votes

Almond, Coffee & Chocolate Tart with Mascarpone Cream

A rich cacao shortcrust tart filled with almond cream and topped with a coffee-infused milk and chocolate ganache, finished with a smooth mascarpone cream. The combination of chocolate, coffee, and almond flavors creates a layered dessert offering a bittersweet, nutty profile with creamy textures. Chilling the assembled tart before serving helps the ganache set and the cream form a delicate quenelle.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 6 servings
Course: Dessert
Cuisine: French, Italian

Ingredients

Cacao Shortcrust:
  • 200 grams butter
  • 80 grams caster sugar
  • 220 grams plain flour
  • 55 grams cocoa powder
  • 3 egg yolk
Almond Cream:
  • 40 grams butter
  • 40 grams caster sugar
  • 40 grams almond meal
  • 40 grams egg whole
  • 40 grams cream thickened
Coffee Chocolate Ganache:
  • 150 milliliters milk whole
  • 20 grams coffee beans roasted
  • 240 grams milk chocolate
  • 50 grams dark chocolate
Mascarpone Cream:
  • 150 grams mascarpone cheese
  • 150 grams Whipped Cream

Instructions

Cacao Shortcrust:
    Cup of Yum
  1. Combine room temperature butter with salt and sugar in a mixer with a paddle
  2. Sift the flour and cocoa then pour in the mixture
  3. Then add the egg yolk at last, reserve in the fridge for 1 hour then roll the tart.
Almond Cream:
  1. Mix the room temperature butter with the caster sugar, when mixed, add the almond meal, then the eggs and cream at last.
  2. Pour the almond cream on the raw tart, bake at 180°C/ 356° F until done.
Coffee Chocolate Ganache:
  1. Boil the milk and infuse the roasted coffee beans for 30 min, then strain and boil again then pour on both shopped chocolate.
  2. Stir with a spatula, then once cooled down, but still liquid, pour in the baked chocolate, almond tart.
  3. Reserve in the fridge for 30 minutes, then cut as desired.
Mascarpone Cream:
  1. Whisk the thicken cream to a soft peak, add the mascarpone gently and reserve in the fridge for at least 30 minutes before use, to form a nice quenelle.
Finishing Touches:
  1. Simply place, a large spoon of mascarpone cream on the sliced tart, served with a Latte, would be much appreciated.

Notes