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Chocolate-Espresso Kahlua Tart

A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.

  • Yield: Serves 8 to 10
chocolate espresso kahlua tart

Photography: Johnny Miller

Source: Martha Stewart Living, November 2004



  • 2 cups hazelnuts (9 ounces)
  • 1 1/3 cups finely ground chocolate wafer cookies (about 22)
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly


  • 1/2 cup Kahlua (coffee-flavored liqueur)
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, separated
  • 1 teaspoon instant espresso powder
  • Pinch of salt
  • 4 ounces bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 6 tablespoons sugar


  1. Crust: Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.

  2. Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.

  3. Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.

  4. Mousse: Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.

  5. Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.

  6. Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

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