This Café au Lait Chocolate Tart is smooth, rich, sophisticated and is the perfect finish to any meal from BBQ to a formal sit down dinner. No baking is involved and it can be made surprisingly quickly and easily. Inspired by the coffee drink, this evolved from a series of truffles I made when I had the bakery. This coffee flavored tart is the perfect blend of milk chocolate, cream and coffee. Because it is au lait, it is mildly flavored with coffee.
A simple chocolate press in crust is filled with a milk chocolate truffle filling and topped with a wreath of whipped cream finished with cinnamon. It doesn't get easier or better!
Other tarts you may enjoy include: Individual Brown Butter Tarts, Honey-Thyme Apple Tart, the Chocolate Glazed Bakewell Tart, and No Bake Mini Chocolate Caramel Tarts.
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Why You'll Want to Make This
- It is sooo good. It's like eating a truffle in a pie wedge.
- This simple tart is so easy to make but looks so grand - like you spent a lot of time on it.
- There's just a few ingredients in each part of this - only 4 in the crust, 3 in the filling, and 3 in the topping - all easily accessible.
- It goes with the most casual to the most elegant of meals.
- It can be done ahead of time either refrigerated or frozen.
Recipe Ingredients
Chocolate Crust
The ingredients for the crust include: Graham crackers, powdered sugar, unsalted butter and cocoa powder.
Café au Lait Truffle Filling
The filling includes: Milk Chocolate, heavy cream and instant coffee.
Whipped Cream Finish
Main Ingredients
Different Graham Crackers can absorb more or less butter from 8 to 10 tablespoons of butter.
Either Dutch or Natural cocoa powder can be used. The Dutch cocoa will make a darker crust.
The quality of the Milk Chocolate is important to the taste of the tart. I use Trader Joe's Pound Plus. It is Belgian chocolate which is among the best in the world and is reasonably priced.
Heavy Cream should be used for the proper consistency and taste.
Instant Coffee is used in this recipe. If espresso is substituted, it should be reduced. This tart is not meant to be coffee forward as the coffee drink is equal portions of milk and coffee.
Korintje Cinnamon is my choice of cinnamon but any can be substituted.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Chocolate Crust
Step 1. Crush the graham crackers and place in the bowl of a food processor. Step 2. Add the powdered sugar and cocoa powder. Step 3. Process to make crumbs. Step 4. Transfer the crumbs to a bowl and add the melted butter.
Step 5. Start with 8 tablespoons, and using a fork, toss the crumbs and the butter together until completely mixed. Take a small amount and press it together between your fingers. If it sticks together without falling apart, it is fine. Otherwise, add the remaining butter. Step 6. Spray the bottom of the tart pan with a non-stick baking spray and press ⅔ of the crumbs evenly and firmly around the edges of the pan. Step 7. Spread the remainder of the crumbs evenly on the bottom of the pan. Step 8. Press them in firmly and make sure they are attached to the sides of the crumbs. Set aside.
Café au Lait Filling
Step 1. Place the heavy cream and coffee in a medium size pan. Step 2. Heat together until steaming, but do not boil. Step 3. Remove from the heat and submerge the chocolate under the cream. Leave it there for 4 or 5 minutes. Step 4. Stir together with a spoon until blended. Do not use a whisk as it will make too many air bubbles that are hard to get out.
Step 5. Pour the filling into the prepared shell and refrigerate. Step 6. To release the tart from the pan, place a blow dryer about ¼ to ½ inch away from the edge and go around the entire tart to heat the crust. Just slowly turn the tart while heating it. Step 7. Place the tart on a large can to elevate it. Step 8. A gentle tug on the rim of the pan will release it.
Step 9. To release the bottom, place a flat, metal spatula between the bottom of the crust and the metal base of the pan. Go around the entire base and then lift it onto a cardboard circle or plate. Step 10. Place the cream and powdered sugar in the bowl of a mixer. Step 11. Whip until stiff. Step 12. Pipe a wreath of cream around the edge of the tart. At this point, it should be chilled or frozen. If frozen, it is easier to leave the cream off until a day or two before serving. It can be thawed in the refrigerator and then the wreath can be added. Just before serving, sprinkle cinnamon over the whipped cream with a fine meshed strainer.
Recipe FAQS
No, there is no baking anywhere in this tart since it doesn't contain eggs.
Coffee with milk.
Not if you want it to be a Café au Lait chocolate tart. The Café au Lait drink that his tart refers to is equal parts of coffee and chocolate. As such, darker chocolate would be the predominant taste.
Storage and Freezer Instructions
This tart will hold in the refrigerator for several days. It can also be frozen. If freezing, omit the whipped cream finish. Freeze the tart, in its shell, wrap it well in foil and freeze for several months. Thaw in the refrigerator. Then finish with the whipped cream. This can then be held for several days. Store any leftovers in the fridge.
However, to serve, let it sit at room temperature for a bit while eating. It is best served at room temperature or the coffee flavor is pronounced.
Expert tips
- Use a fork to mix the crumbs to keep them fluffy. A spoon tamps them together making it more difficult to distribute them evenly.
- Do not use all the melted butter at once. Some graham crackers absorb more or less. Start with 8 tablespoons and test it by taking a small amount and squeezing it between your fingers. If it sticks together without being dry or falling apart it is ready. Otherwise, add the remainder of the butter. Instant espresso can be used but only about 1 tablespoon.
- This tart is lightly coffee flavored and isn't meant to be overwhelmingly coffee flavored.
- Use a good milk chocolate - Trader Joe's is my go to but Ghiradelli, Callebaut or Guittard or any 55 to 60% fine chocolate is good. Hershey's is not.
- A 9"x ¾ or 1" tart or quiche pan with a removable bottom is best for this recipe.
- Do not over heat the cream. Over heating results in a dull chocolate
- To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.
Other Inviting Tarts for you to Enjoy
Love this Café au Lait Chocolate Tart? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Café au Lait Chocolate Tart
Equipment
- 9" tart or quiche pan with removable bottom
Ingredients
Chocolate Crust
- 1 ⅓ cups graham cracker crumbs (170 grams)
- ¼ cup cocoa powder (23 grams)
- ½ cup powdered sugar (65 grams)
- 10 tablespoons unsalted butter, melted (150 grams)
Café au Lait Truffle Filling
- 1 ¼ cup heavy cream
- 1 ½ tablespoons instant coffee
- 15 ounces milk chocolate (430 grams)
Whipped Cream Finish
- 1 cup whipped cream
- ⅓ cup powdered sugar (35 grams)
- cinnamon as needed
Instructions
Chocolate Crust
- Please see the photos above to see the steps to make this tart.
- Place the graham crackers in the bowl of a food processor. Add the cocoa powder and powdered sugar.
- Process until crumbs form. Pour into a bowl.
- Add 8 tablespoons (½ cup) of melted butter to the crumbs and toss with a fork. Do not use a spoon as it packs the crumbs too tightly. You want them to stay fluffy.
- Test the crumbs by taking a few between you fingers and pressing them tightly together. If they stay together firmly without being dry or crumbling, you're done. If not, stir in the additional butter.
- Spray the bottom of the tart pan with a non-stick baking spray. Press ⅔ of the crumbs (about 210 grams) equally around the sides of the tart pan. Press them in firmly.
- Pour the remaining crumbs into the bottom of the pan and press in well, making sure they are attached to the sides. Set aside.
Café au Lait Truffle Filling
- Chop the chocolate into pieces.
- Heat the cream and coffee in a medium size saucepan until steaming. Do not let it get any hotter.
- Submerge the chocolate under the cream and let it sit for 4 or 5 minutes. Stir together with a spoon to mix completely. Do not use a whisk as it will incorporate too many air bubbles which are difficult to remove.
- Pour it into the reserved shell, breaking any air bubbles with a toothpick. Refrigerate to set up, preferably overnight.
- When the tart is set, use a blow dryer placed about ¼ to ½ inches from the edge of the tart pan. Go around the entire rim briefly to heat it. Place it on top of a large can and gently pull the rim off. If it is stuck, go around it again with the dryer.
- To release the bottom, place a medium size metal spatula between the bottom of the crust and the metal bottom of the pan. Go around the entire bottom. Lift it off to a cardboard round or a serving dish.
Whipped Cream Finish
- Place the cream and powdered sugar into the bowl of a mixer fitted with the whisk attachment. Beat on medium until it starts to thicken then raise to high. Beat until it is stiff.
- Fit a pastry bag with a number 5 or 6 open star tip and pipe a wreath around the edge of the tart. Refrigerate.
- When ready to serve, take it out of the fridge and let it sit at room temperature or the coffee flavor is not pronounced. . Using a fine meshed strainer, dust the cream with cinnamon.
- To Cut the Tart, dip the knife in really hot water or run it under really hot water, wipe it off quickly and cut straight down. Repeat for each cut.
Notes
Nutrition
Nikki P says
This looks outstanding.
I do have a question though. I am not a fan of Milk Chocolate. Can I use the Dark Chocolate Pound Plus bar from Trader Joe's? Or would that be too bitter or I should say not sweet enough since there is no added sugar in the filling. And I am sure the filling would set up a bit firmer
Looking forward to making this either way.
Thanks again for another outstanding recipe.
Helen S Fletcher says
Hi Nikki - If you use dark chocolate it is just a dark chocolate tart. As I said in the header of the article, which I hope you read, Cafe au Lait is half milk and half coffee. It is light, not heavy like dark chocolate You can use whichever you wish but it won't be this tart. Also, this is the creamiest, smoothest filling you could possibly want which is to say it emulates the idea of the cafe au lait. I don't know why you would want a firmer filling. The photograph was taken after it sat at room temperature for a couple of hours and as you can see it isn't sagging. The tart needs to be room temperature for the most flavor.
Nikki P says
Thanks for the reply. I will "cave" and use Milk Chocolate. My friends all tell me I should not alter a recipe until I have made it as written at least 1 time. (I try to do that will all recipes except those that call for cilantro )
Helen S Fletcher says
Hi Nikki - Do let me know how it goes. Your friends are right about trying the recipes as it. It may surprise you. Also, I agree abut the cilantro. I have never been able to acquire a taste for it.
Catherine says
I can hardly wait to try this! Looks fantastic!
Helen S Fletcher says
Hi Catherine - I don't think you'll be disappointed.
Bonnie says
This looks wonderful! Helen, when you cut into the tart to serve it, do you wet the knife blade? The whipped cream looks so perfect in the photo, just wondering if you have a hint for that?
Helen S Fletcher says
Hi Bonnie - Thanks for the question about the knife. Yes, each time. I'll put that in the post. I just go around in a circle, overlapping the circle on the one on top of it. I used a #5 open star tip.
Sharon says
I will make this!
Helen S Fletcher says
Hi Sharon - Glad you're going to make this. You won't believe how creamy and smooth the filling is.
Lynette Pruett says
This tart looks delicious! While I am not a coffee drinker, I do enjoy the taste of coffee with chocolate, and look forward to making this soon. I didn’t know that different graham crackers absorb varying amounts of butter, so thanks for sharing that tidbit! I always look forward to your posts. Thanks, and please keep it up!
Helen S Fletcher says
Hello Lynette - so happy to see you're still baking. We aren't coffee drinkers either but we fan sure eat this tart. Thanks, as ever, for the kind words.