Chocolate Mocha Tart (GF)

Starting with the crunchy chocolate crust, this Chocolate Mocha Tart is a chocoholic’s dream dessert. It is similar to a chocolate cream pie, but oh so much more decadent.

The primary difference between pies and tarts is the type of crust. Pies usually are made with a flaky crust. A tart often has more of a cookie crust. Also pies remain in their baking dishes but with tarts you remove the outside ring and serve them on their round metal inserts.

The color of your baking pans makes a difference in how they perform in the oven. If your tart pan is shiny aluminum, it will reflect some of the heat and create a lighter crust. A dark surface will absorb more heat, resulting in a darker crust. When you are baking chocolate desserts in dark-colored pans, be extra careful to avoid burning.

Gluten-free dough is easier to work with at room temperature. If you are using gluten-free flour, roll out dough between two sheets of lightly floured parchment paper until it is 1/2-inch (1.3cm) larger than your tart pan. Set the pan next to your dough, remove the top piece of parchment and flip the dough into the tart pan. Gently ease the dough into the pan, pressing into the corners and edges. Brush off any excess flour with a dry pastry brush.

Rolling off the excess dough off the top of the edges of the tart pan

Fix any tears that happen by pressing a little of the extra dough as needed to patch. Use your rolling pin to cut off excess dough by rolling it over the edges. Wrap pan in plastic and then chill about 15 minutes. Once chilled, remove the plastic wrap, prick the bottom crust with a fork and bake as directed.

This gluten-free crust is very crumbly but delicious. Letting it sit overnight after pouring in the filling will actually transfer some of the liquid to the crust and improve its texture. This makes it the perfect make-ahead dessert, especially good for busy days!

The color of your baking pans makes a difference in how they perform in the oven. If your tart pan is shiny aluminum, it will reflect some of the heat and create a lighter crust. A dark surfacewill absorb more heat, resulting in a darker crust. When you are baking chocolate desserts in dark-colored pans, be extra careful to avoid burning.

The silky chocolate filling is flavored with Kahlua and rum, mimicking the espresso in original tiramisu recipes. Because there are no eggs in this filling, you don’t have to worry about cooking it. But it is made with cream so keeping it well chilled is essential. And it will melt quickly if left out of the refrigerator very long. Don’t let this dessert sit on a buffet table for hours – serve it fresh from the refrigerator for best results.

If it seems that there is a high percentage of alcohol in the filling and topping, don’t forget that flavors are slightly reduced when you serve any item chilled. If you don’t want to use alcohol, substitute an equal amount of brewed espresso or strong coffee. 

If you think you can simply top this tart with sweetened whipped cream, you can but you may be disappointed. The mascarpone cream in the topping adds a luxury that you don’t want to skip. You may have heard the term “mouthfeel” in food and wine writing. It refers to the physical sensation that a food or drink creates in the mouth and on the tongue. If you made two tarts, one with the mascarpone and one with plain whipped cream, and ate a bite of each the difference would be astounding.

All the components of this dessert can be made ahead and stored separately overnight. Then an hour or two before serving, you can assemble the tart, helping to keep the crust as crunchy as possible. (If you are using gluten-free flour, go ahead and assemble the whole tart while the dough is at room temperature – it benefits from an overnight rest period.)

If you are transporting the dessert, do not top the filling with the mascarpone cream. Whip it up and place it in a plastic container. It is much easier to pack up the chilled tart on its own and then spread the topping over the filling when you arrive at your destination. And don’t forget to take your grated chocolate and curls for decorating!

When you are working with chocolate recipes, they will often contain a percentage listed next to the chocolate. This is an indication of how much cocoa mass or chocolate liquor is contained in the chocolate. The higher the percentage, the darker the color, more intense the flavor and lower sugar content. If a chocolate has 70% cocoa mass, it will contain 30% sugar.

Unfortunately, a higher percentage on the label does not guarantee a high quality chocolate. Some less reputable manufacturers will use lower quality beans, roasting them longer to mimic the deeper flavor of high quality beans. This results in a strong bitterness and sometimes a soapy flavor. Don’t waste your money – if you can, always buy from a well-respected chocolatier. Some of my favorites are Guittard, Valrhona, Cocoa Berry, and Callebaut.

 Enjoy this outstanding Chocolate Mocha Tart dessert that is perfect for any special occasion. The chocoholics in your life will thank you!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Chocolate Mocha Tart:

• Chocolate Tart Shell: butter, confectioners’ sugar, vanilla, egg yolks, flour, unsweetened cocoa powder
• Chocolate Cream Layer: heavy cream, semisweet chocolate, Kahlua or espresso, rum (optional)
• Kahlua Mascarpone Cream: heavy cream, mascarpone cheese, confectioners’ sugar, Kahua or espresso, rum (optional)
• Garnish: bar of chocolate, grated or chocolate curls

PRO Tip:

Gluten-free dough is easier to work with at room temperature. If you are using gluten-free flour, do not chill it just roll out dough between two sheets of lightly floured parchment paper until it is 1/2-inch (1.3cm) larger than your tart pan. Set the pan next to your dough, remove the top piece of parchment and flip dough into the tart pan. Gently fit it into the pan, pressing into the corners and edges. Brush off any excess flour with a dry pastry brush.

How to make Chocolate Mocha Tart:

1. Tart Shell: Make the dough, form into a flattened disk, wrap in plastic and chill for an hour … unless using GF flour then roll immediately between two sheets of parchment paper.
2. Roll out dough and ease into an 11-inch (28cm) tart pan, pressing it into the edges. Remove the excess dough extending above the top edge. Prick the bottom and bake at 350°F (180°C) for about 20 minutes. Remove from oven and place on wire rack to cool.
3. Chocolate Cream: Melt chopped chocolate in hot cream, whisking until completely melted and smooth. Stir in the Kahlua or espresso and rum. Set aside to cool. Pour slowly into the cooled tart shell and refrigerate until firm, at least 4 hours or overnight.
4. Kahlua Mascarpone Cream: Whip the heavy cream to medium peaks. Scoop into another bowl. Add mascarpone to the now empty bowl and beat lightly until smooth. Add the sugar then the rum and Kahlua. Fold in half the whipped cream by hand then fold in the remaining cream until fully incorporated.
5. Assemble the Tart: Spread the mascarpone cream on top of the chilled chocolate layer and sprinkle with the grated chocolate. Keep refrigerated until serving.

PRO Tip:

To get the cleanest slices, use a very sharp knife with a pointed tip and run it under hot water then wipe dry between each cut. To make it easier to get the first slice out, make three cuts to release two pieces. This gives you a little wiggle room to pull the first slice out more easily and cleanly.

PRO Tip:

For regular shaved chocolate, use a vegetable peeler and run it along the narrow end of the chocolate bar for small pieces. For longer shards or curls, run the peeler lengthwise down the edge of the chocolate bar.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Vegetable peeler
• Stand mixer or hand mixer
• Rolling pin
• 11-inch (28cm) diameter tart pan with removable bottom
• Heatproof bowls
• Medium saucepan

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

* * The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this cake for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the Kahlua and rum called for.

This gluten-free crust is very crumbly and delicious. Letting it sit overnight after pouring in the filling will actually transfer some of the liquid to the crust and improve its texture. This makes it the perfect make-ahead dessert, especially good for busy days.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: 8 to 10 servings

Chocolate Mocha Tart (GF)

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This Chocolate Mocha Tart is pretty easy to make with several components but you need to allow adequate time for thorough chilling. Plan ahead and if you want, have your dessert ready the day before your big event!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 6 hours

Total Time 6 hours 50 minutes

Ingredients

Chocolate Tart Shell

• 1/2 cup (1 stick; 113g) butter, softened
• 1/2 cup (57g) confectioner’s sugar
• 3/4 tsp vanilla
• 2 large egg yolks
• 1-1/4 cups (150g)* gluten-free flour* or regular flour like Gold Medal
• 1/4 cup (21g) unsweetened cocoa powder, sifted

Chocolate Cream Layer

• 1-1/4 cups (284g) whipping cream
• 1-1/4 cups (213g) finely chopped semisweet chocolate
• 2 tbsp Kahlua** or prepared espresso
• 1 tbsp rum** or use more Kahlua or espresso

Kahlua Mascarpone Cream

• 1 cup (227g) whipping cream
• 1-1/2 cups (340g) mascarpone cheese, at room temperature
• 3 tbsp confectioner’s sugar, or to taste
• 2 tbsp Kahlua** or prepared espresso
• 2 tbsp rum** or you can add more Kahlua or espresso

Garnish

• 6 oz (170g) bar of semisweet chocolate

Instructions

1. Chocolate Tart Shell: Cream the butter and sugar together. Add the vanilla and the yolks, scraping down the bowl as needed. Add the flour and cocoa, mixing on low just to combine.

2. Form dough into a flattened round disk, wrap in plastic and chill for at least an hour before rolling. If you are using gluten-free flour, don’t refrigerate the dough, just roll it out between two floured sheets of parchment paper.

3. Set a rack in the center of the oven and preheat to 350F.

4. Roll out dough to about 12-1/2 inches (32cm) and ease into an 11-inch diameter (28cm) tart pan with a removable bottom. Press the dough into the edges leaving the excess laying over the edge of the pan. Use the rolling pin to trim off excess from the top by rolling it over the tart pan and cutting the dough. Discard any extra dough.

5. Prick the bottom of the tart all over with a fork and bake for approximately 20 minutes, or until firm when pressed lightly in the center and starting to pull away from the sides of the pan. As with any chocolate baked goods, be careful not to overcook and burn the crust - trust your nose to know when it is done!

6. Remove from the oven and set on a wire rack to cool, about 30 minutes.

7. Chocolate Cream Layer: Place the chocolate in a heatproof bowl. Set aside. In a medium saucepan, heat the cream to boiling over medium-high heat. Pour over the chocolate. Whisk until the chocolate is completely melted. Stir in the Kahlua and rum. Set aside to cool.

8. Pour slowly into the cooled tart shell to avoid air bubbles and refrigerate, covered, until set and firm, at least 4 hours or overnight if you have the time.

9. Kahlua Mascarpone Cream: Using the whip attachment on your standing mixer or in a large bowl if using a hand mixer, whip the cream to medium peaks. Transfer the whipped cream to a bowl and set aside.

10. In the now empty mixing bowl, beat the mascarpone cheese just until smooth; do not overbeat. Reduce speed to low, beat in the sugar, then the rum and Kahlua. Fold in half the whipped cream by hand to lighten the mascarpone, and then add the rest folding it in until completely incorporated.

11. Top the Tart: Using an offset spatula, gently spread mascarpone cream on top of the chocolate layer in the tart shell, mounding it in the center. Grate the chocolate bar with a vegetable peeler along the short side or curls along the long side. Sprinkle grated chocolate or curls over the top. Keep refrigerated until serving.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.

* * The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use potato vodka plus a little brown sugar in place of the liquor called for.

If you cannot find mascarpone cheese (it usually is with the specialty cheeses at your grocers), you can just use all whipped cream for a lighter dessert.

If you are transporting this dessert, make the whipped cream topping and store it separately from the tart. Once at your location, spread the cream over the tart, garnish with chocolate shavings and curls, wrap in plastic and refrigerate again before serving. The chocolate shavings will help keep the plastic wrap from sticking to the cream topping. You can also use toothpicks to help suspend the plastic wrap above the topping.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 542Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 78mgSodium: 63mgCarbohydrates: 78gFiber: 4gSugar: 26gProtein: 11g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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