Chocolate Espresso Nut Tart

Chocolate espresso nut tart | Butter Baking

So this tart is just ridiculous.

I haven’t made something twice in a row in a really long time. Blogging just doesn’t allow for it – I am constantly wanting to try new things, so that I can test out different recipes, and so I always have something fresh to share with you.

But this one was just THAT good, that I had to bake it twice.

Chocolate espresso nut tart | Butter Baking

The photos you see are from the first time I made this tart. I used my usual pie pastry recipe as the crust and followed the recipe with the filling, using pecans.

But the recipe I’m sharing with you today is from the second time I made this tart. I tried out a new pastry technique, altered the filling a little, and changed up the nuts.

The results blew my mind.

Chocolate espresso nut tart | Butter Baking

So firstly, let’s talk pastry.

This pastry goes against everything I was ever taught. It adds flour to liquid. That forms gluten. It should be chewy and tough.

But it’s not. It’s the most amazing pastry I have ever tried.

It is buttery, and flaky, and crumbly, and buttery, and words can’t even describe, but I would lick every last crumb out of that tart pan if it were socially acceptable to do so.

I have found new tart pastry love, and I will never look back.

Chocolate espresso nut tart | Butter Baking

And the filling. Oh my gosh, the filling.

It’s chocolate-y, and sticky, and kind of caramel-y, and gooey, like a cross between a pudding and a brownie. With crunchy nut bits. I’m not even kidding.

Then I threw some coffee in there, and it took it to a whole other level.

Chocolate espresso nut tart | Butter Baking

This is my new favourite thing. I’m about to bake it for a third time. With macadamias. They’re possibly even better than the original pecans.

So do yourself a favour. MAKE THIS TART. Okay? (Sorry about the shouting. But it’s totally necessary.)

Chocolate espresso nut tart | Butter Baking

CHOCOLATE ESPRESSO NUT TART
 
Ingredients
  • For the tart pastry:
  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour (150g, 5 oz)
  • For the filling:
  • ⅔ cup brown sugar, packed
  • ⅔ cup light corn syrup (glucose)
  • 110g unsalted butter, diced (1/2 cup)
  • 170g dark chocolate, chopped - I used chocolate with roasted almonds inside (6 oz)
  • 4 eggs
  • 2 tsp instant coffee, ground up finely
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 heaping cup of roasted pecans or macadamias, roughly chopped
Method
  1. To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.
  2. Place the butter, water, oil, sugar and salt in an overproof bowl.
  3. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  4. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  5. Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.
  6. Press the dough around the base of the pan with a spatula, and then once it is cool enough to handle, use your hands to evenly press it into the base and up the sides of the tart tin.
  7. Prick the dough all over with a fork and place the tart pan on a baking tray.
  8. Bake for 15 - 20 minutes, until the pastry is golden brown all over.
  9. Remove from the oven and patch up any cracks with the reserved dough. Allow to cool slightly.
  10. To make the tart filling, reduce the oven to 180 C (350 F).
  11. Place the brown sugar, glucose and butter in a medium saucepan over a low heat.
  12. Cook, stirring occasionally, until the butter is melted and the ingredients are combined.
  13. Turn off the heat, add the chopped chocolate and allow to sit, without stirring, for 2 - 3 minutes.
  14. In the meantime, whisk together the eggs, coffee, salt and vanilla in a large bowl.
  15. Scatter the nuts evenly over the base of the tart pastry.
  16. Now stir the chocolate mixture until it is well combined, and pour half of it into the eggs. Whisk until it is well combined, then add the remaining half and whisk again.
  17. Pour the chocolate filling over the nuts. Be careful as it will be very full.
  18. Place the tart back in the oven and bake for about 30 minutes, until the center is just set.
  19. Allow to cool completely before removing from the tart tin. Serves 10.

Tart recipe inspired by Fork vs Spoon. Tart pastry originally from David Lebovitz.

14 Thoughts on “Chocolate Espresso Nut Tart

  1. I understand about baking something twice – who has the time when you’re needing to update your blog? But just from looking at these amazing photos I get why you baked it twice in a row. Looks *incredible*.

  2. Your tart looks amazing! I’ve made that David Lebovitz pastry quite a few times and it is so good!

  3. As always it looks amazing! I really like the style of your photography ;) And this cake sounds heavenly, just something my boyfriend would ask for :D Take care!

  4. “I haven’t made something twice in a row in a really long time. Blogging just doesn’t allow for it..”
    — OK, so now I feel like a douche. Because I’m always making the same thing twice (or thrice, in case of brownies) in a row even though blogging just doesn’t allow it and I hate myself for that! I’m blaming it on Lazy Blogger Syndrome.

    And that tart. Oh, that tart. You had me at “chocolate-espresso”.

    • Hahaha! Well I have since made this tart another 4 – 5 times. Theres one in my fridge, cooling, as we speak. With extra coffee. And crumble in it. So don’t feel like a douche, because this tart is all that I have baked. Over and over again. For like 3 weeks!!! Talk about lazy blogger ;-)
      And I totally get it with the brownie thing too. Over and over again!

  5. Dean on May 8, 2013 at 7:31 pm said:

    Hi. Love the blog! Is the flour for the pastry just regular plain flour and is the sugar for the filling light brown sugar? Gonna try to make it tonight! Hope it turns out as good as yours!

    • Hi Dean! Thanks, I’m very happy to hear it!
      Yes the flour is plain, and the sugar is light brown but you can use dark if you like a deeper molasses flavour. Enjoy this! :-)

  6. While I’ve often said I’m not a big fan of chocolate… and I’d never fight you for a slice of chocolate anything, my friends, let me state right here… this is the cake that would make me change my mind. Although it is homemade from scratch, it rivals any cake by a professional pastry chef in a 5 star restaurant. It is incredibly moist… incredibly rich… incredibly flavorful… and incredibly delicious. Yeah, this cake is black magic alright because it would pretty much take some black magic to make me love a chocolate cake this much! Suffice it to say that if there were two of us at the table… and only one slice of Black Magic cake left… oh yes indeed I would push up my sleeves, slip off my earrings, kick off my shoes and wrastle you right there in public. And rest assured I would emerge victorious. This chocolate cake is that just.that.good!

  7. Alisha P on December 5, 2013 at 12:03 pm said:

    Sounds delicious! Do you think I could make it as mini-tarts instead using 5″ tart pans and just reduce the cook time?

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