Chocolate Espresso Brulee Tart

Chocolate tart shells filled with pastry cream, topped with castor sugar and caramelized with a brulee torch. This is a Sanjeev Kapoor exclusive recipe.

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Chocolate Espresso Brulee Tart

Main Ingredients Cocoa powder, Refined flour (maida)
Cuisine British
Course Desserts
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chocolate Espresso Brulee Tart

  • ¼ cup Cocoa powder
  • + for dusting Refined flour (maida) 1¼ cups + ½ tablespoon
  • 2 tablespoons Espresso coffee decoction
  • 100 grams Chilled butter
  • ½ cup Powdered sugar
  • a pinch Salt
  • ½ cup Chilled Milk
  • 1 cup Milk
  • ¼ cup Fresh cream
  • 3 Egg yolks
  • For topping Castor sugar (caster sugar) ½ cup +
  • ½ tablespoon Cornflour/ corn starch


  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.
  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.
  3. Preheat oven at 180ºC.
  4. Dust some refined flour on the worktop, place the dough on it and roll out to ½ inch thin sheet.
  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.
  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.
  7. To prepare pastry cream, heat milk in a non-stick pan. Add cream and bring the mixture to boil.
  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.
  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.
  10. Top each tart with some castor sugar, brulee the castor sugar with a blow torch and serve.

Nutrition Info

Calories 2205
Carbohydrates 263.5
Protein 36.9
Fat 111.4
Other Fiber Iron- 22.2mg