Tarte au Cafe avec Sauce Chocolat


Baked pie shell 1 , blind baked
For filling
Expresso 1/4 Cup (4 tbs) (little less than 1/4 cup of strong expresso)
Sugar 200 Gram (little over 3/4 cup)
Butter 130 Gram (a little over 1/2 cup)
Eggs 6
For topping
Dark chocolate 100 Gram (1 bar)
Sugar 70 Gram (about 1/3 cup)
Water 5 Tablespoon (4



1. In an oven proof dish, mix coffee and butter. Pop it in the microwave for 30 seconds or until butter melts.

2. In mixer, beat egg and sugar until it becomes light buttery yellow in color.

3. Pour coffee butter mixture into the mixer and beat well.

4. Into the pie shell pour the custard mixture.

5. Pop pie shell into a low oven (175-180 degrees) and bake for 60 minutes.

6. Remove from oven and let to cool to room temperature.

For Topping:

7. In a small saucepan, bring 4-5 tablespoons of water to a boil.

8. Add sugar and mix until just dissolved.

9. Remove the pan from flame and stir in the chocolate. Mix until chocolate melts.


10. Slice the pie and serve it with chocolate sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 664Calories from Fat 332

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 235 mg9.79%

Total Carbohydrates 76 g25.3%

Dietary Fiber 1 g4%

Sugars 53 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet