Coffee-Infused Chocolate Bittersweet Tart

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A rich chocolate tart infused with the sharp bitterness of espresso and dark chocolate, balanced with a buttery crust and a hint of sea salt. This french-inspired desserts ready in about 90 minutes layers all-purpose flour, granulated sugar, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 8 tbsp (1 stick), cold and diced unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp cold water
• 6 oz, chopped bittersweet chocolate (70% cocoa)
• 1 cup heavy cream
• 1/4 cup, freshly brewed espresso
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp sea salt flakes

Instructions

1. Step 1: To make the crust, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt in a bowl. Cut in 8 tbsp cold diced unsalted butter with your fingertips or a pastry cutter until mixture resembles coarse crumbs. Gradually add 3 tbsp cold water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F. Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press dough into pan and trim edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake another 8 minutes until golden. Let cool slightly.
3. Step 3: In a saucepan, heat 1 cup heavy cream and 1/4 cup freshly brewed espresso over medium heat until just simmering. Remove from heat and pour over 6 oz chopped bittersweet chocolate in a bowl. Let sit 2 minutes, then whisk until smooth.
4. Step 4: Beat 3 large eggs and 1 tsp vanilla extract in a separate bowl. Slowly whisk the chocolate mixture into the eggs until combined. Pour filling into the baked crust.
5. Step 5: Bake tart at 350°F for 20-25 minutes until filling is set but slightly wobbly in the center. Cool to room temperature, then sprinkle 1/4 tsp sea salt flakes on top before serving to enhance the bittersweet flavors.