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Chocolate Coffee and Caramel Tart

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This indulgent dessert features a rich combination of chocolate, coffee, and caramel. With layers of creamy caramel mousse, a crisp chocolate tart shell, milk chocolate crunch, and a glossy mirror glaze, it’s the perfect showstopper for any occasion.

Ingredients

Scale
  • For the Caramel Mousse:
    • 2 gelatin sheets
    • 100g gold chocolate
    • 50g Greek yogurt (2%)
    • 200g heavy cream
  • For the Tart Dough:
    • 120g all-purpose flour
    • 15g cocoa powder
    • 8g almond flour
    • 45g powdered sugar
    • 60g cold butter, cubed
    • ½ egg (25g)
  • For the Milk Chocolate Crunch:
    • 20g cornflakes
    • 25g milk chocolate
  • For the Coffee Milk Chocolate Ganache:
    • 200g milk chocolate (61%)
    • 60g heavy cream
    • 40g espresso coffee
  • For the Mirror Glaze:
    • 2.5 gelatin sheets
    • 50g water
    • 50g granulated sugar
    • 100g condensed milk
    • 20g cocoa powder

Instructions

  • Prepare the Caramel Mousse:
    • Bloom gelatin sheets in cold water.
    • Melt gold chocolate.
    • Heat heavy cream and dissolve the bloomed gelatin in it.
    • Combine melted chocolate with Greek yogurt and mix well.
    • Whip the remaining heavy cream until stiff peaks form, then fold it into the chocolate mixture.
    • Pour the mousse mixture into a silicone mold and freeze for at least 2 hours.
  • Make the Tart Dough:
    • Combine flour, cocoa powder, almond flour, powdered sugar, and butter in a food processor.
    • Add the egg and blend until the dough starts to form.
    • Wrap the dough in plastic and refrigerate for at least 2 hours.
    • Roll out dough, freeze for 20 minutes, and then line a tart ring.
    • Bake at 165°C (325°F) for 18-20 minutes. Let the crust cool completely.
  • Make the Milk Chocolate Crunch:
    • Melt the milk chocolate and crush the cornflakes.
    • Mix the crushed cornflakes with the melted chocolate.
    • Once the tart shell has cooled, add the milk chocolate crunch as the base layer.
  • Make the Coffee Milk Chocolate Ganache:
    • Chop milk chocolate and combine it with heavy cream and espresso coffee.
    • Melt the mixture over a bain-marie or in the microwave, stirring until smooth.
    • Pour the ganache over the tart and let it set.
  • Make the Mirror Glaze:
    • Bloom gelatin sheets in cold water.
    • In a saucepan, combine water, sugar, condensed milk, and cocoa powder.
    • Heat the mixture to a boil, then add gelatin sheets.
    • Blend the glaze using an immersion blender until smooth.
    • Pour the glaze over the set tart.
  • Assemble the Tart:
    • Place the frozen caramel mousse on top of the tart.
    • Pour the mirror glaze over the mousse layer.
    • Decorate with crushed caramel crunch or chopped milk chocolate.
    • Refrigerate for 2-3 hours before serving.

Notes

  • The caramel mousse should be frozen completely before placing it on the tart for the best texture.
  • You can use a different type of chocolate (such as dark or white) for variations.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-coffee-and-caramel-tart/