Coffee Chocolate Tartlet - (Crostata al Cioccolato e Caffè)

Joshua Darling
Mar 18
4 min read

Updated: 6 days ago

Eaescake Live | ☕ The Crostatina: A Study in Structure and Sophistication | 3-24-2026 ^PM PST

There is a world of difference between a "cookie" and a Crostata al Cioccolato e Caffè.

In my kitchen, we don't just bake; we engineer. This coffee chocolate tartlet is the perfect intersection of manual craft and bold flavor. To get this right, you have to respect the temperamental nature of the fats and the precise extraction of the espresso. It’s heavy lifting for the palate, but the result is a focused, mid-century classic that feels as premium as a 1950s executive suite.

Part 1: The Crust (Chocolate Pâte Sablée)

Butter: 6 oz (172 g)
Confectioners’ sugar: 3 oz (86 g)
Grated orange zest: 1 tsp (2 g)
Eggs, beaten: 2 oz (56 g)
Pastry flour: 7 oz (200 g)
Cocoa powder: 1 oz (28 g)

Instructions:

Cream the butter, sugar, and zest until pale.
Add the eggs a little at a time, beating well.
Sift the flour and cocoa, then blend into a soft dough.
Wrap and chill until firm before rolling.

Part 2: PASTRY CREAM (CRÈME PÂTISSIÈRE)

Yield: about 9/16 qt (~0.53 L) or 1 lb 2 oz (510 g)

Milk: 1 lb (1 pt / 2 cups) | 450 g (0.48 L)
Sugar (first): 2 oz | 56.5 g
Egg yolks: 1.5 oz | 40.5 g
Whole eggs: 2 oz | 56.5 g
Cornstarch: 1.25 oz | 36 g
Sugar (second): 2 oz | 56.5 g
Butter: 1 oz | 27.5 g
Vanilla extract: 0.25 oz (1.5 tsp) | 7 mL

Procedure

In a heavy saucepan or kettle, dissolve the first portion of sugar in the milk and bring just to a boil.
With a whip, beat the egg yolks and whole eggs in a stainless steel bowl.
Sift the cornstarch and the second portion of sugar into the eggs. Beat with the whip until perfectly smooth.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the heat and bring to a boil, stirring constantly.
When the mixture comes to a boil, continue to stir constantly and boil for up to 2 minutes, until the cream has no raw, starchy taste.
Remove from the heat. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
Pour out into a clean, shallow pan. Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming. Cool and chill as quickly as possible.
Before using for filling, whip the chilled pastry cream until smooth.

Variations

Deluxe Pastry Cream: Omit the whole eggs and use 5 oz (135 g) egg yolks.
Pastry Cream Mousseline: Fold whipped heavy cream into the chilled pastry cream. For every 0.5 qt (approx. 472 mL) of pastry cream, use $\frac{1}{4}$ to $\frac{1}{2}$ cup (0.6 to 1.2 dL) of heavy cream.
Chocolate Pastry Cream: For each 6 oz (150 g) of pastry cream, stir in 2 oz (50 g) of melted semisweet or bittersweet chocolate while the cream is still warm.
Praline Pastry Cream: For each 6 oz (150 g) of pastry cream, stir in 2 oz (50 g) of softened praline paste while the cream is still warm.
Coffee Pastry Cream: Add 1 tbsp (4 g) of instant coffee powder or coffee compound to the milk in step 1.

Part 3: The Ganache

Heavy Cream: 100g
60% Dark Chocolate: 60g
Instant Coffee (optional): 2g

Procedure

In a heavy pot, bring the cream to a simmer. Add the instant coffee, if using.
Put the chocolate in a bowl and pour the heated cream over top and let stand for a few minutes.
Mix together to make a smooth ganache.

Part 4: Assembly

This is a great chocolate crust recipe that can be used in any recipe were a crust is needed. See the Dark Chocolate Cheesecake for another use for this crust.

Roll the dough to a 1/8 in thickness. Use cocoa powder as a bench flour substitute.

Once rolled out, space the tartlet pans around so there is ample dough to cover the bottom and come up the sides. Once they are cut out gently lay the dough into the pan and lift around the excess from the edges so the dough will reach into the corner of the bottom.

Use your finger to agaist the sharp edge to cut off the excess dough then gently press the dough into the flutes. Dock the bottom with a fork to allow steam to escape during baking.

Place all the finished tart pans into the fridge until you are ready to bake.

Bake at 350 F for approximately 12 -14 mins. If the house smalls like toasty chocolate, they are done. The distance between done perfectly and burned is very short.

Cook the creme pat according to the instructions and fill each tart, leaving space for the ganache, while the mixture is still very hot. this lets the mixture distribute without fuss.