This Salted Mocha Tart is incredibly easy and yet is an absolute showstopper of a dessert. No baking is required.
The graham cracker crust here goes perfectly with the coffee-forward flavor of the ganache. Mind you, I don’t drink coffee, so to me it was very strong and required something like caramel or preserves on top, whereas my husband drinks his coffee black and he could happily eat this tart plain… though he thought the caramel made it even better.
I wish I could emphasize how extraordinary this tart is. I rank it up there with some of the most delicious AND simple desserts I have ever made. Do yourself a favor and make this for company this holiday season!
Bready or Not: Salted Mocha Tart
This incredible tart is no-bake. It is fast to make, stunningly delicious, and keeps well in the fridge up to 6 days.
Equipment
- saucepan
- 9-inch tart pan with removable base
- cookie sheet
- uneven spatula
Ingredients
Crust
- 10 Tablespoons unsalted butter
- 1 Tablespoon white sugar
- 1/4 teaspoon kosher salt
- 8 ounces graham cracker crumbs (14 whole crackers)
Filling
- 1 1/4 cups heavy cream
- 1 Tablespoon instant espresso powder
- 12 ounces semisweet baking chocolate equivalent to 3 chocolate baking bars
- 2 Tablespoons unsalted butter softened
Topping
- flaked sea salt such as Maldon
- jarred caramel other options include honey, fruit preserves, and/or ice cream
Instructions
Make crust
- Place the butter, sugar, and salt in a small saucepan and heat on medium until the sugar is dissolved and the butter is fully melted.
- In a large bowl, combine the graham cracker crumbs with the butter mixture to thoroughly moisten.
- Place tart pan on a cookie sheet. Press crumbs evenly across the base and sides of the tart pan. Use the cookie sheet to place pan in fridge for at least 1 hour, or freeze for 15 minutes.
Make filling
- In a medium saucepan, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chocolate and butter; let them stand for 2 minutes, then stir until glossy and smooth. Pour the ganache into the crust and smooth out with an uneven spatula.
- Chill tart in fridge until it’s starting to set, about 20 minutes, then sprinkle flaked sea salt over top.
- Put back in fridge to chill until completely set, at least an hour. Carefully pop the tart pan's outer ring off. Place base onto a cake plate or other serving dish. Cut off slices to serve. Serve with a drizzle of caramel on top, or use honey or fruit preserves. Would also be great with ice cream.
- Cover tart with foil to store in fridge. Will keep well for at least 6 days.
