Mocha Chocolate Tart with Crème Fraîche Whipped Cream

8 servings
45 min prep time
1 hr total time

This decadent mocha chocolate tart is laced with espresso but not overly sweet; a whipped crème fraîche frosting top balances the depth of the bittersweet chocolate. This sweet treat is perfect for any holiday table.

Ingredients

for the crust

8 oz chocolate graham crackers

¼ cup granulated sugar

8 tablespoons butter, melted

for the filling

¼ cup heavy cream

2 tablespoons heavy cream

5 oz bittersweet chocolate, chopped

1 large egg, room temperature

1 ½ tablespoons instant espresso powder

1 teaspoon vanilla extract

½ teaspoon salt

for the crème fraîche whipped cream

½ cup heavy cream

2 tablespoons powdered sugar

¼ cup Vermont Creamery Crème Fraîche

1 large vanilla bean pod, seeds scraped out

Directions

  • STEP 1

    Preheat oven to 350° F. Lightly grease a large rectangle tart pan (can also use a round one!)

  • STEP 2

    In a food processor or blender, pulse chocolate grahams until finely ground. Pour into a mixing bowl and mix with sugar and melted butter until mixure resembles wet sand.

  • STEP 3

    Place mixure into tart pan and press evenly into the bottoms and sides of the pan. Blind bake the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your filling.

  • STEP 4

    Place cream in a small saucepan and heat over low heat until scalding (just less than boiling). Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to combine. Chocolate should be fully melted by this point!

  • STEP 5

    Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you add in the egg.

  • STEP 6

    Take tart crust out of the oven, and remove parchment paper and rice. Pour in filling mixture, then bake for another 15 minutes. Remove from oven and allow to cool completely before topping with crème fraîche whipped cream.

  • STEP 7

    To make the crème fraîche whipped cream, whip heavy cream into soft peaks, then add in powdered sugar, crème fraîche, and vanilla bean pod. Top over tart and serve!

Broma Bakery

Broma Bakery_Image

Broma Bakery

Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and Boston.com, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery.