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Chocolate Espresso Tart

A quick and easy indulgent dessert, this Chocolate Espresso Tart is ready in just 30 minutes. A soft cocoa cookie shell is filled with a coffee cream cheese, Nutella chocolate hazelnut spread, chocolate espresso beans, and chocolate chips. #chocolateespresso #chocolatedesserts #fastdesserts #tartrecipes #chocolaterecipes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: 30 Min or Less, Vegetarian
Servings: 8 servings


Cocoa Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar (confectioners' sugar)
  • 1/4 cup cocoa powder
  • 1 1/2 sticks unsalted butter (3/4 cup)


  • 8 ounces cream cheese softened
  • 1/2 cup sugar (granulated)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon instant coffee (or instant espresso)


  • 1/4 cup chocolate covered espresso beans chopped (or coffee beans, optional)
  • 1/4 cup chocolate chips
  • 1/4 cup chocolate hazelnut spread (such as Nutella)


  • Preheat oven to 350F.
  • Using a food processor, combine the powdered flour, sugar, cocoa powder, and butter. Blend just until the mixture forms a ball.
  • Press the dough into the sides and bottom of a 9-10 inch tart pan. Pat to make the crust even.
  • Bake the crust until it is just cooked through, approximately 10 minutes. You can test it with a toothpick like a cake. Remove from oven and set aside to cool.
  • Make the filling by adding the cream cheese, sugar, vanilla, and instant coffee in a small bowl. Beat until smooth.
  • When the crust is cooled, spoon the cream cheese mixture into the tart shell and spread out evenly. It is important that the crust is cool so that the filling does not melt from the heat.
  • Spoon the chocolate hazelnut spread into spoonfuls across the cream cheese mixture. Hold a spatula or butter knife vertically in the filling and gently drag it through the cream cheese, creating a swirl effect.
  • Decorate with the chocolate chips and chopped chocolate espresso beans. Chill until ready to serve.


If you cannot find chocolate espresso or coffee beans, or prefer not to use them, just use more chocolate chips!
You can find chocolate espresso beans at your local store (I find mine in the bulk bins) but you can also buy them online here!
You can also mix some of the chocolate chips or chocolate espresso beans into the cream cheese mixture itself.
You do NOT need to put the instant coffee granules in water, you can just add them straight to the cream cheese.  The moisture will let the coffee dissolve.
Double the filling portion of the recipe if you want a filling-heavy tart.
I love to use a rectangle tart pan which you can find hereSquare, long skinny rectanglesor the traditional circle pan shapes also work.
Pie tart pans vary in size, typically 9-12 inches.  You can use any sized pan that you have, but the crust will be either thicker or thinner and cook time of the crust will vary slightly.