How to make Chocolate Espresso Brulee Tart -

Chocolate tart shells filled with pastry cream, topped with castor sugar and caramelized with a brulee torch.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cocoa powder (कोको पावडर), Refined flour (maida) (मैदा)

Cuisine : British

Course : Desserts

For more recipes related to Chocolate Espresso Brulee Tart checkout Chocolate Cake, Black Forest Gateaux, Hot Chocolate Souffle, Chocolate Rice Pudding . You can also find more Desserts recipes like Lauki Kheer Kesari Indrayani Ice Cream Cake Corn Ki Kheer

Chocolate Espresso Brulee Tart

Chocolate Espresso Brulee Tart Recipe Card


British cuisine has always been a multicultural - a pot pourri of eclectic styles.  However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world.  Traditional British cuisine is substantial, yet simple and wholesome. 
British cuisine today has a variety that wipes off the image of grey boiled meat.   In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Espresso Brulee Tart Recipe

  • Cocoa powder ¼ cup

  • Refined flour (maida) 1¼ cups + ½ tablespoon + for dusting

  • Espresso coffee decoction 2 tablespoons

  • Chilled butter 100 grams

  • Powdered sugar ½ cup

  • Salt a pinch

  • Chilled Milk ½ cup

  • Milk 1 cup

  • Fresh cream ¼ cup

  • Egg yolks 3

  • Castor sugar (caster sugar) ½ cup + For topping

  • Cornflour/ corn starch ½ tablespoon


Step 1

Roughly chop butter and put into a bowl. Sift together 1¼ cups refined flour, cocoa powder, powdered sugar and salt into the bowl and mix with your fingertips till the mixture resembles breadcrumbs.

Step 2

Add milk and knead to a soft dough. Add 1 tablespoon espresso concoction and knead again. Wrap the dough in a cling film and refrigerate for 15-20 minutes.

Step 3

Preheat oven at 180ºC.

Step 4

Dust some refined flour on the worktop, place the dough on it and roll out to ½ inch thin sheet.

Step 5

Cut the sheet into roundels using a small size cookie cutter. Line aluminium tart moulds with the roundels and trim off the excess around the edges.

Step 6

Line each mould with parchment paper and fill in some chickpeas.Place the moulds on a baking tray. Place the baking tray in preheated oven and bake for 10-12 minutes.

Step 7

To prepare pastry cream, heat milk in a non-stick pan. Add cream and bring the mixture to boil.

Step 8

Break egg yolks into a bowl. Add castor sugar, cornstarch, ½ tablespoon refined flour and remaining espresso concoction and whisk well. Add a little of the milk-cream mixture and whisk well. Add the remaining milk-cream mixture and whisk well. Pour this mixture back into the non-stick pan, and cook, stirring continuously, till it thickens. Switch off the heat and let the pastry cream cool.

Step 9

Demould the tarts and place on a serving plate. Fill a piping bag with the pastry cream, pipe out into the tarts and tap. Refrigerate for 10-15 minutes.

Step 10

Top each tart with some castor sugar, brulee the castor sugar with a blow torch and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.