Thursday, February 16, 2012

Coffee Fudge Tart

Coffeeee!! When I first saw the recipe called "coffee fudge tart" - I was sure I'm going to try it. For me, coffee flavoured desserts are even better then the chocolate ones. Every coffee lover will like this.Such a rich coffee flavour and a chewy fudge-like consistency. There's nothing better. Though I was a little bit worried when after 25 minutes the tart was still undercooked, at the end I wasn't disappointed. I was happy! Because the tart was a-m-a-z-i-n-g. Try this out and you'll see that.
P.S. I post some of my photos I made last year because today the sun is shining and it feels like spring!

For the pastry
175g salted butter, softened
50g caster sugar
1 egg yolk
250g plain flour

For the filling
125g butter
250g brown sugar
10g instant coffee
90ml Kahlua liqueur
2 eggs, lightly beaten
50g self-raising flour

For the pastry, cream the butter and sugar together until light and fluffy. Add the egg yolk and stir until fully incorporated. Add the flour and mix until the pastry forms a ball.

Wrap the pastry in plastic wrap and chill for around 20 minutes. Roll out the dough to fit the tart tin and refrigerate until needed.

Preheat the oven to 180C while you prepare the filling.

Heat the butter and sugar together in a saucepan over a low heat, until melted. Transfer the mixture to a large mixing bowl and add the coffee grounds and Kahlua. Stir in the beaten eggs and then the flour. Mix until everything is well combined, smooth and glossy.
Pour the mixture into the chilled pastry case and bake for 20-25 minutes. (The baking time looks ridiculous - Fow me it took an hour! That's why be careful with it - check the tart with a toothpick.) Remove from the oven and cool. You can serve it with ice-cream.


  1. This looks amazing! I love coffee flavored anything and the texture on this sounds divine. Perfect for a decadent weekend dessert :)

    1. I agree! Coffe flavoured desserts are irresistible..

  2. Beautiful photos! Looking forward to more inspiring blog posts. Thanks for sharing.


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