If you love an espresso martini, you are going to love this tart. It’s rich, creamy, chocolatey, and has just the right hit of coffee and vodka.
It tastes like dessert and a cocktail had a baby!
Plus, it looks super fancy, but I promise—it’s easier to make than you think.
Perfect for a dinner party or just treating yourself.
Let’s get into it!
What You’ll Need
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
For the Filling:
- 1 cup heavy cream
- ½ cup whole milk
- 2 tbsp instant espresso powder
- 4 oz dark chocolate, finely chopped
- ½ cup sugar
- 2 egg yolks
- 2 tbsp vodka
- 1 tbsp coffee liqueur (like Kahlúa)
- 1 tsp vanilla extract
For the Ganache Topping:
- 4 oz dark chocolate, finely chopped
- ½ cup heavy cream
For Garnish (Optional):
- Chocolate shavings
- Coffee beans
Pro Tips
- Crush the cookies really fine – A food processor works best, but if you’re using a bag and rolling pin, make sure there are no big chunks.
- Let the filling cool slightly – You don’t want to scramble the eggs when you mix them in!
- Chill for best results – This tart sets best when it has at least 4 hours in the fridge, but overnight is even better.
- For extra coffee flavor – Add an extra teaspoon of espresso powder to the filling.
- Want a boozier kick? – A splash more vodka won’t hurt! Just don’t overdo it, or the texture might get too soft.
Tools You’ll Need
- 9-inch tart pan
- Food processor (or a rolling pin and a zip-top bag)
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
- Rubber spatula
Substitutions & Variations
- No coffee liqueur? Use a little extra espresso powder and a splash of vanilla.
- Want it alcohol-free? Skip the vodka and Kahlúa, and add a little more espresso powder.
- No tart pan? A pie dish works too!
Make Ahead Tips
- The tart can be made a day ahead and stored in the fridge until ready to serve.
- The crust can be prepped and baked a day in advance.
How to Make It
Step 1: Make the Crust
Mix the cookie crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press into a tart pan and bake at 350°F (175°C) for 10 minutes. Let cool.
Step 2: Make the Filling
Heat the heavy cream, milk, and espresso powder in a saucepan over medium heat until steaming (but not boiling). Remove from heat and add the chopped chocolate, whisking until smooth.
Step 3: Add the Eggs & Booze
In a separate bowl, whisk the sugar and egg yolks. Slowly pour in the warm chocolate mixture while whisking constantly. Stir in vodka, coffee liqueur, and vanilla.
Step 4: Bake the Tart
Pour the filling into the cooled crust. Bake at 325°F (163°C) for 20–25 minutes, until the edges are set but the center still jiggles slightly. Let cool completely.
Step 5: Make the Ganache Topping
Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for a minute, then stir until smooth. Pour over the cooled tart.
Step 6: Garnish & Serve
Once set, garnish with chocolate shavings and coffee beans. Slice and enjoy!
Leftovers & Storage
- Store in the fridge for up to 4 days.
- Best eaten cold or slightly at room temp.
- Not freezer-friendly (the texture gets weird).
Final Thoughts
This espresso martini tart is the perfect mix of indulgent and sophisticated. If you make it, I’d love to hear how it turned out—drop a comment below and let me know! 🍸🍫
