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crostata al cioccolato e caffè

Chocolate and coffee tart

Porzioni 8
Chef Aria


Short crust pastry

  • 1 1/4 cups (155 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 5 tbsp (70 g) soft unsalted butter
  • scant 1/2 cup (60 g) icing sugar
  • 35 g whole egg
  • 1.5 g salt
  • zest from 1 lemon

Cocoa biscuit 

  • 1 medium (50 g) whole egg 
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • 1 tbsp (12.5 g) honey
  • 3 tbsp (17.5 g) almond meal
  • 2 generous tbsp (20 g) all purpose flour
  • 1.5 g baking powder
  • 2 tsp (5 g) cocoa powder
  • 0.5 g salt
  • 1 tbsp + 1 tsp (20 g) heavy cream
  • 1 tbsp (12.5 g) melted unsalted butter

Coffee whipped ganache

  • 1/3 cup + 2 tsp (80 g) heavy cream (I)
  • 2.8 oz (80 g) white chocolate, Opalys Valrhona
  • 1/2 cup less 1 tsp (120 g) heavy cream (II) (II)
  • 4 tsp (6 g) instant coffee

Dark chocolate crémeux

  • 1/2 cup + 2 tbsp (145 g) full fat milk
  • 1/2 cup + 2 tbsp + 1.5 tsp (145 g) heavy cream
  • 2 tbsp (30 g) superfine granulated sugar
  • 3 medium (55 g) egg yolks
  • 5,5 oz (155 g) dark chocolate, 70%, Guanaja Valrhona


  • Mycryo cocoa butter
  • Dark Crispearls


Short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and grated lemon zest.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.

    The day after, roll the dough until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of the ring (8 inches in diameter and 1 inch in high) and remove the overhanging pastry.

    Prick the base with a fork and refrigerate or freeze for 3 hours.

    Heat fan oven at 320F - 160°C and bake the tart shell for 22 minutes.

    Out of the oven, sprinkle with cocoa butter and set aside.

Cocoa biscuit

  1. Heat fan oven at 305F - 150°C.

    In a mixing bowl, sift all the powders, but the sugar.

    In another mixing bowl, whisk eggs with sugars.

    Add sifted powders and heavy cream.

    Then add warm melted butter and whisk to combine.

    Pour 110 g of the batter in a 7 inches (18 cm) pastry ring, smooth the surface and bake for 

    13/15 minutes.

    With a 6 inches (16 cm) round pastry ring, cut out a disc from the cocoa biscuit.

    Wrap in cling film and set aside.

Coffee whipped ganache

  1. Melt white chocolate.

    Warm heavy cream (I), add instant coffee and stir to melt.

    Heat the mixture until 175F - 80°C, pour over melted chocolate in 3 batches and mix to 


    Add the remaining heavy cream (II) and mix with a hand blender.

    Cover with cling film and refrigerate 12/24 hours.

Dark chocolate crémeux

  1. Prepare a crème anglaise with milk, heavy cream egg yolks and sugar.

    Cook the mixture until 180F - 82°C, stirring constantly.

    Pour over chopped dark chocolate and blend with a hand blender.

    Cover with cling film and refrigerate 12/24 hours.

To assemble

  1. At the bottom of the tart shell, pipe a layer of chocolate crémeux and smooth the surface 

    with a small spatula.

    Place the cocoa biscuit, cover with chocolate crémeux and smooth.

    Whip the coffee ganache and with an open star pastry tip, pipe tufts on the surface. 

    Add, here and there, some Dark Crispearls.

    Refrigerate until ready to serve.

To serve

  1. Let the tart a few minutes room temperature.