Café au Lait Chocolate Tart

A slice of the Cafe au Lait tart sits on a white plate that is on a tan plate with a napkin and fork behind it.

5 from 3 votes

This Café au Lait Chocolate Tart is rich, sophisticated and 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.

Prep Time55

Total Time55

Course: Dessert

Cuisine: American, French

Keyword: Chocolate Tart, easy to make, Truffle Tart

Servings: servings

Calories: 438kcal

Author: Helen S. Fletcher

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

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

_______________________________________________

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 ab0ut 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 finish. Just bring it to the point it steams which is just under a simmer.

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.

Nutrition