Espresso Martini Tart Recipe
This tart is going to be great if you like espresso martinis. It has a lot of chocolate and cream, and it tastes just fine with coffee and vodka.
It tastes like a drink and a dessert had a baby!
It also appears really nice, but I swear it’s easier to make than you think.
Great for a dinner party or just for you.
Let’s get started!
Tools You’ll Need
- 9-inch tart pan
- A food processor or a rolling pin and a zip-top bag
- Bowls for mixing
- Whisk
- Pot
- Spoons and cups for measuring
- Spatula made of rubber
Ingredients
For the Crust:
- 1 ½ cups of cookie crumbs made with chocolate
- 6 tablespoons of melted unsalted butter
- Two tablespoons of sugar
For the Filling:
- One cup of heavy cream
- 1/2 cup of whole milk
- 2 tablespoons of instant espresso powder
- 4 ounces of finely chopped dark chocolate
- ½ cup of sugar
- Two egg yolks
- 2 tbsp of vodka
- 1 tablespoon of coffee liqueur, such as Kahlúa
- 1 teaspoon of vanilla extract
To make the Ganache Topping:
- Four ounces of finely chopped dark chocolate
- ½ cup of thick cream
For a garnish (optional):
- Shavings of chocolate
- Beans for coffee
You may make the tart a day ahead of time and keep it in the fridge until you’re ready to serve it.
You can make and bake the crust a day ahead of time.
Preparation
- Make the Crust
In a bowl, mix the cookie crumbs, melted butter, and sugar until they appear like wet sand. Press into a tart pan and bake for 10 minutes at 350°F (175°C). Let it cool. - Prepare the Filling
In a medium-sized saucepan, heat the heavy cream, milk, and espresso powder until they are steaming but not boiling. Take it off the stove and stir in the chopped chocolate until it is smooth.
- Add the alcohol and eggs
Whisk the sugar and egg yolks together in a another basin. While whisking continually, slowly pour in the warm chocolate mixture. Mix in the coffee liqueur, vodka, and vanilla. - Put the tart in the oven.
Fill the chilled crust with the filling. Set the sides but not the center, and bake for 20–25 minutes at 325°F (163°C). Let it cool all the way down. - Prepare the Ganache Topping
Pour the hot heavy cream over the chopped chocolate. Let it settle for a minute, then mix it until it is smooth. Pour over the tart that has cooled.
- Add a garnish and serve.
Once it’s set, add chocolate shavings and coffee beans to the top. Cut it up and enjoy!
Tips & Helpful Notes
- You can use a food processor to crush the cookies incredibly tiny, but if you’re using a bag and rolling pin, be sure there aren’t any big pieces.
- Let the filling cool down a bit. You don’t want to scramble the eggs when you mix them in!
- For the best results, chill. This tart sets best after being in the fridge for at least four hours, but overnight is even better.
- Add an extra teaspoon of espresso powder to the filling for more coffee taste.
- Want a stronger kick? A little extra vodka won’t harm! Don’t go overboard, otherwise the texture can get too soft.
- No liqueur with coffee? Add a little more espresso powder and a dash of vanilla.
- Do you want it without alcohol? Add a little more espresso powder instead of vodka and Kahlúa.
- No tart pan? A pie dish will work too!
Storage & Serving
- You may keep it in the fridge for up to four days.
- Best served cold or at room temperature.
- Not good for the freezer (the texture changes).
This espresso martini tart is the ideal balance of fancy and rich. I’d love to know how it came out if you make it. Please leave a comment below! 🍸🍫