Imagine a dessert so decadent, so luxuriously rich, that it transforms an ordinary moment into a gourmet experience. This French Chocolate Tart with Coffee Bean Syrup isn't just a dessert—it's a culinary masterpiece that promises to seduce your taste buds with layers of intense chocolate and a sophisticated coffee undertone. Perfect for those who crave an extraordinary sweet escape, this recipe will elevate your dessert game from simple to sensational in just under an hour.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 250g chocolate pastry
- 200g dark chocolate
- 200ml heavy cream
- 100g sugar
- 50ml brewed coffee
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when you're ready to bake the tart.
- Roll out the chocolate pastry on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the pastry into the pan, pressing it into the edges and trimming any excess. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Place a sheet of parchment paper over the pastry and fill it with pie weights or dried beans. This will help keep the pastry flat while it bakes. Bake in the preheated oven for 15 minutes.
- After 15 minutes, remove the parchment paper and weights. Return the tart shell to the oven and bake for an additional 10 minutes or until the pastry is firm and slightly golden. Once done, remove from the oven and let it cool completely.
- While the tart shell is cooling, prepare the chocolate filling. In a saucepan over medium heat, combine the heavy cream, sugar, brewed coffee, and vanilla extract. Stir until the sugar is dissolved and the mixture is heated through, but do not let it boil.
- Once the cream mixture is heated, remove it from the heat and add the dark chocolate, chopped into small pieces. Let it sit for a minute to soften, then whisk until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate filling into the cooled tart shell, spreading it evenly with a spatula. Allow the tart to cool at room temperature for about 15 minutes, then transfer it to the refrigerator to set for at least 2 hours.
- While the tart is chilling, prepare the coffee bean syrup. In a small saucepan, combine 50ml of brewed coffee with an additional 100g of sugar. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
- Continue to simmer the syrup for about 10 minutes, or until it thickens slightly. Remove from heat and let it cool to room temperature.
- Once the tart is set, remove it from the refrigerator. Slice into 8 equal pieces and serve drizzled with the coffee bean syrup. Enjoy your rich and decadent Chocolate Tart with Coffee Bean Syrup!
Tips
- Use high-quality dark chocolate for the most intense flavor profile
- Ensure your tart shell is completely cooled before adding the chocolate filling to prevent soggy bottoms
- When melting chocolate, use low and slow heat to maintain its smooth texture
- For a professional finish, use a sharp knife dipped in hot water when slicing the tart
- The coffee bean syrup can be made ahead of time and stored in the refrigerator for up to a week
- For extra elegance, garnish with a sprinkle of cocoa powder or coffee beans before serving
- Allow the tart to come to room temperature for 10-15 minutes before serving to enhance its flavor and texture
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 40mg
