Easy Chocolate Almond Espresso Tart Recipe

Chocolate Espresso Tart Recipe



Tart Shell: 

11/4 cups almond flour

1 cup all purpose flour

1 teaspoon salt

1/3 cup  Special Dark Cocoa powder

1/2 cup butter- tested Land a Lakes, softened

1/4 cup granulated sugar

2 tablespoons brown sugar

1 egg

1 teaspoon creme bouquet flavoring or almond extract

2 tablespoons half n half or cream


18 ounce package cream cheese, softened

1 cup marshmallow creme

1 cup fresh whipped cream, heavy whipping cream whipped

3 tablespoons confectioner’s sugar

Espresso Ganache

1 cup heavy cream

2 cups Ghirardelli dark chocolate wafers or semi sweet mini morsels

2 tablespoons organic ground espresso beans or coffee granules

Spring Confetti Sprinkles- optional


Prepare shell pastry.  In medium mixing bowl, sift dry ingredients and set aside. In second mixing bowl, beat softened butter and sugars together for about 3-4 minutes.  Add egg and extract, beat one minute, add cream and dry ingredients.  Hand stir this mixture to blend.  Spoon dough on piece of parchment paper, cover with another piece of parchment and with hands spread dough into round shape.  Refrigerate 45 minutes to one hour.  Make ganache while crust is chilling.  Dough will be soft and requires chilling.

Preheat oven to 350 degrees.  Roll out dough between 2 pieces of parchment paper into a 10″ round circle. about 1/4 ” thick.  Press dough into 9″ round tart pan ( with remove able bottom) in bottom of pan and up the sides.  Prick the sides and bottom of crust with fork and bake 18-20 minutes.  Transfer to cooling rack, let cool completely, un-mold shell from pan when ready to serve dessert.

Make Filling: In mixing bowl, beat softened cream cheese, marshmallow cream and whipped cream together until smooth and creamy.  Smooth cheese mixture over bottom of tart shell with offset spatula. Wrap and chill while making ganache.

Make Espresso Ganache.  In medium microwave proof bowl, add cream and espresso, stir to blend.  Place in microwave for 45 seconds or until mixture is very warm.  Place chocolate pieces in separate medium mixing bowl, pour hot cream over the top of chocolate.  Let sit 2 minutes to melt, then whisk until smooth.  Place in refrigerator to chill.  After chilling to  semi- firm but spreadable. Spread ganache in swirls over the top of filled chocolate tart crust.  Use the back of a spoon to create the highs and lows in the swirls of the ganache.

Serve tart immediately or cover and chill until serving time.



This tart requires chill time for crust and ganache.

If making this tart for Easter, decorate tart with small chocolate eggs, sprinkles or other Easter treats.

Keywords: Chocolate tart