Mocha Tart

It took me close on a year to remake this mocha tart. It had to be perfect before I could share it. The ganache is on the bitter side which I prefer.

Mocha Tart
Mocha Tart
Head straight on to the Recipe For ♥ Mocha Tart ♥

Last year I wanted to get the curtains for our dining room. But then Covid came along and the budget was spent on essentials. So, I set about saving up and eventually chose a material I thought Dave would like. No sooner had I done that than he decided that blinds would be better. I went to select material for that, as well as for the curtains for our bedroom. The fabric shop gave me 4 business cards of people they recommend, and I sent each one an email requesting they come and quote me. The first person replied within 5 minutes, and the second person, half an hour after that. The third reply I received was later that day saying “I will get back to you ASAP”. I was not that concerned as two quotes would at least give me an idea of how much I needed to set aside.

Today’s inspirational recipe from Lavender and Lime ♥ Mocha Tart ♥ #LavenderAndLime Click To Tweet

Eventually, the husband from the third contact got back to me to set up an appointment. I told him which day was suitable and he said his wife would get hold of me to confirm a time. When she called she did not know he had phoned, and so we started the conversation from scratch. She gave me a time that suited her, and confirmed it with me the morning of our appointment. I made sure to be home well before they got there, and they were late! They arrived more than 15 minutes after the time they chose, and without a word of apology. Whereas their tardiness really irked me, Dave thought that the fact the husband did not have a mask on was extremely rude. It took her a week to get the quote to me which is an indication they don’t really need the work.

Vanilla Pastry Mocha Tart

 

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Mocha Tart

The ganache for this tart is faily bitter but you can use sweeter chocolate if you wish
Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the pastry

  • 175 g flour
  • 80 g fructose
  • 100 g butter, cubed
  • 1 egg yolk
  • 5 mls vanilla extract
  • 5 mls fridge water

for the mocha tart

  • 200 mls cream
  • 100 g glucose
  • 50 mls espresso
  • 200 g dark chocolate (minimum 80% cocoa solids), roughly chopped
  • 50 g 100% solid cacao, roughly chopped
  • 50 g butter

Method

for the pastry

  • Place the flour and fructose into a stand mixer bowl
  • Use the paddle attachment and mix to combine
  • Add the butter and beat until it resembles fine breadcrumbs
  • Add the egg yolk, vanilla and water and mix until a dough forms
  • Tip out onto clingfilm, shape into a disc, cover and refrigerate for 30 minutes
  • Take the dough out of the fridge, place between 2 sheets of baking paper and roll out to 3mm thick
  • Place into a lined quiche tin and do not trim the edges
  • Place into the fridge while you preheat your oven to 180° Celsius
  • Remove from the fridge, dock the bottom of the pastry and line with baking paper
  • Place baking beans into the tin and place into the oven
  • Bake blind for 20 minutes then remove from the oven
  • Remove the baking beans and paper and return to the oven for a further 8 minutes
  • Remove from the oven and leave to cool completely before trimming

for the mocha tart

  • Place the cream, glucose and espresso into a saucepan
  • Bring to the boil over a medium to high temperature
  • Place the chocolate, cocoa and butter into a glass measuring jug
  • Once the cream mixture has boiled, pour over the chocolate
  • Stir until completely combined then set aside to cool slightly
  • Pour the ganache into the tart shell and level off if desired
  • Allow to set completely in the fridge before removing from the tin
Inspiration published on Lavender and Lime December 27:

Dave and I are away sightseeing with my parents. I will be back at work on the 5th of January and will reply to comments then.

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