Chocolate Creme Brulee Tart with Coffee Custard and Chocolate Cream

Annette D.: "Coffee and Cream are the best! We make this recip…" Read More

Rich and luxurious both in flavor and texture, these chocolate creme brulee tarts are simply divine. Featuring a chocolate shortcrust pastry, these tarts begin with a layer of chocolate cream that is then covered by a layer of coffee flavored custard. The final touch is a layer of brown and white sugar that is then gently caramelized for a classic creme brulee finish. These tarts are the perfect combination of coffee and cream.


  • 1/4 cup cocoa powder
  • 1 1/4 cups all purpose flour
  • 125 grams butter
  • 1/2 cup icing sugar
  • 3 eggs
  • 1 tablespoon cold water
  • custard (For Coffee)
  • 1 teaspoon instant coffee (dissolved in 2 tablespoons boiling water)
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar (fine)
  • 1 egg
  • 2 tablespoons flour
  • 1/2 cup cream (country-style)
  • cream (For Chocolate)
  • 75 grams dark chocolate
  • 1/4 cup cream (country-style)


  1. Creme Brulee Preparation (Cocoa Short Pastry):
  2. Blend cocoa, flour, butter, and icing sugar in the blender until the dough has a sandy consistency.
  3. Add eggs and cold water, mix to form a dough ball.
  4. Add more flour if necessary.
  5. Form a ball, cover with plastic wrap, and refrigerate for 1 hour.
  6. Coffee Custard Preparation:
  7. Bring to boil in a small saucepan: milk, vanilla extract, and 2 tbsps. sugar. Remove from heat.
  8. Place eggs and remaining sugar in a bowl and mix. Add coffee and flour. Mix.
  9. Slowly add the hot milk mixture to the sugar mixture and stir.
  10. Heat the pan again, and stir for 2-3 minutes until the mixture thickens.
  11. Transfer to a bowl and mix well.
  12. Place the cream in a separate bowl and mix with an electric mixer to form peaks.
  13. Add the cream to the custard and refrigerate.
  14. Chocolate Cream Preparation:
  15. Place the chocolate and cream in a small saucepan over low heat.
  16. Stir occasionally to get a silky mixture. Set aside.
  17. To assembly
  18. Roll out the cocoa short pastry to form a large disk.
  19. Use a pie dish (10 centimeter diameter) to cut out small circles in the dough.
  20. Place between two sheets of parchment paper on a baking sheet.
  21. Put a weight on the dough circles.
  22. Bake for 8 minutes.
  23. Remove the parchment paper and place the circles in the tart pans, prick with a fork.
  24. Bake for 5-8 minutes.
  25. Note: If you do not put weight on the circles during the first baking, the dough will rise, and you will not be able to place it in the molds thereafter.
  26. Cool.
  27. Add the chocolate cream mixture to the bottom of each tart.
  28. Add 2 tablespoons of coffee custard.
  29. Then add a mixture of white sugar and brown sugar on top of the pies.
  30. With a burner, gently caramelise each top.
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NutritionView more



Calories510Calories from Fat270
Total Fat30g46%
Saturated Fat17g85%
Trans Fat
Calories from Fat270
Total Carbohydrate52g17%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Annette D. 1 Jul 2015
Coffee and Cream are the best! We make this recipe for all our family’s special gatherings and on the rare occasion my husband and I have dinner for two at home. We serve it with a nice frothy coffee!