Coffee tart with Chocolate sauce

A great recipe for coffee lovers. With a crispy base and mascarpone, yogurt, and coffee filling. Served with milk chocolate sauce.

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Coffee tart with Chocolate sauce

A great recipe for coffee lovers. With a crispy base and mascarpone, yogurt, and coffee filling. Served with milk chocolate sauce.

preparation time:

35 min.

number of servings:

Ingredients

Crispy base:
– 200 g of wheat flour
– 100 g of butter
– 50 g of powdered sugar
– 1 egg yolk
– 2 tablespoons of cocoa
– 2 teaspoons of instant coffee
– 1 teaspoons of potato starch for sprinkling

Coffee filling:
– 250 g of mascarpone cheese
– 100 g of Greek yogurt
– 50 g of sugar
– 2 eggs
– 20 g of potato starch
– 3 teaspoons of instant coffee + 2 tablespoons of hot water

Icing:
– Dijo Milk chocolate sauce

Milk chocolate sauce

Sauces

Preparation guidelines

1st step

Crispy base: sift starch, cocoa, and powdered sugar, add coffee, butter, and egg yolk; chop the ingredients with a knife and quickly knead into a smooth dough. Wrap with plastic foil and refrigerate for 30 minutes. Spread butter on the tart ramekin. Roll out the dough on a sheet of baking paper and put it into the ramekin with the dough facing down; gently take the baking paper off (the dough should fill the bottom and the sides of the ramekin). Prick the dough all over with a fork, put it into an oven preheated to 175°C and bake for 20 minutes (until it gets light brown). Take the tart base out the oven and cool it.

2nd step

Coffee filling: brew the coffee in two teaspoons of hot water; cool the brewed coffee. Mix the mascarpone cheese, add eggs – after adding each egg, mix briefly.Stir the yogurt together with sugar and brewed coffee. Sift potato starch and add it into the mascarpone cheese; add yogurt and mix together.

3rd step

Tart: sprinkle potato starch over the tart base and lightly spread it with your hand. Pour the coffee filing on the tart base – it should almost reach the ramekin sides. Carefully place the ramekin into the oven and bake in 175°C for about 35 minutes (until the filling at the center of the tart is ready) When cool, pour Dijo Milk chocolate sauceon top and refrigerate overnight.

Join the sauce fun!