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Mocha Tart

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 100-103)

Gluten-Free Mocha Tart: Chocolate and coffee make a perfect pair in this tart featuring a compressed sponge cake bottom layer and rich, thick mocha custard on top.

If you love the taste of chocolate and coffee, this dessert will soon become a favorite. This is a two-layer tart, that uses a compressed sponge cake bottom layer and rich, thick mocha custard on top. Served chilled or approaching room temperature, the rich and creamy custard will melt on your tongue and burst with flavor.

Because of the two separate layers, it takes a bit of time to create, but, if you make the components in the right order, it will not take much longer than many other recipes. So, start by brewing a cup or two of coffee while you are getting your other ingredients and equipment ready, and prepare to enjoy the wonderful taste of mocha.

Gluten-Free Recipe Card and Pictures

Gluten-Free Mocha Tart
Sponge Cake Ingredients
2 Eggs, Separated
¼ Cup Sugar
¼ Cup Cornstarch
¼ Cup Glutinous Rice Flour
2 Tablespoons White Rice Flour
1 Tablespoon Fresh Brewed Coffee (cooled until warm, but not hot)
1 Tablespoon Orange, Coffee, or Raspberry Liqueur (for optional accent flavor)
Mocha Custard Ingredients
3 Eggs
½ Cup Sugar
1 Cup Heavy Cream
½ Cup Fresh Brewed Coffee (cooled until warm, but not hot)
10 Ounces of Dark or Bittersweet Chocolate
Single 8" tart.
Sponge Cake Directions
  1. Line an 8" spring-form pan with baking parchment (as pictured below). Apply cooking spray to sides of pan.
  2. Picture: how to line springform pan with parchment paper.
  3. Separate the egg whites and yolks, placing egg whites in a mixer and beating (use whisk attachment) until softly-stiff — place yolks in a cup for later.
  4. Transfer egg whites to separate bowl, then, in mixer, lightly beat the egg yolks. To the egg yolks add the sugar, cornstarch, rice flours, and coffee. Mix until uniform. Now, add the egg whites back into mixer and mix at low speed until even consistency. Immediately place sponge cake mixture into 8" springform pan — making sure mixture is level in pan.
  5. Bake for 15 minutes at 400°. Sponge cake will puff up a bit while it bakes and will turn lightly brown on surface
  6. Remove from oven.
  7. (Optional) if you would like to give your tart a hint of raspberry, orange, or just enhance the coffee flavor a bit, carefully brush a GF liqueur of your choosing (or a bit of extra coffee; as pictured below) on top of the sponge cake now — leaving sponge cake in the pan and being careful not to burn yourself on hot pan. Reduce oven temperature to 350°. Place back in oven for 5 minutes, then remove.
  8. Picture: flavor accent add to tart base.
  9. Reduce oven temperature to 300° in preparation for baking the custard later.
  10. Allow cake to cool in the pan while creating the mocha custard portion of the recipe. Note: the sponge cake will shrink slightly in the pan as it cools.
Mocha Custard Directions
  1. Place eggs and sugar in mixer, and mix on medium speed for one minute (beware of splashing; use splash-guard on mixer if you have one, or lower the speed and increase mix time). Let stand.
  2. In a 2-quart microwavable bowl, melt the chocolate. Only heat as much as needed to melt completely; remove and stir every so often until smooth consistency. Set aside.
  3. In a small saucepan on the stove, bring the cream and coffee to a boil, stirring regularly to prevent burning. Once boil is reached, turn off heat. Add the hot cream and coffee slowly (about ¼ of the mixture at a time) to the molten chocolate set aside earlier. Mix thoroughly; repeat until all cream and coffee is mixed into chocolate and very smooth consistency is achieved.
  4. Allow the mocha mixture to cool to warm (not hot) temperature.
  5. Add cooled mocha mixture to eggs and sugar mixture in the mixer. Mix on highest setting for a minute or so (until smooth texture).
Tart Assembly and Baking Directions
  1. Pour the mocha custard mixture into the 8" springform pan over top of the pre-baked sponge cake.
  2. Bake for 60 minutes at 300°.
  3. Remove from oven and allow to cool in the pan for about an hour.
  4. Refrigerate overnight.
  5. Remove from springform pan and move finished tart to desired serving tray. Best served at or near room temperature.
  6. Optional: sprinkle confectioners’ sugar on top of slices prior to serving.

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