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Salted Mocha Tart

This silky, rich, no-fuss, no-bake chocolate mocha tart is one of the easiest yet most decadent desserts ever. 



  • 10 tablespoons unsalted butter
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • cups graham cracker crumbs (from about 8 ounces or 14 whole crackers)


  • cups heavy cream
  • 1 tablespoon instant espresso powder
  • 12 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter, softened
  • Flaky sea salt, for sprinkling



  • In a small saucepan, melt the butter with the sugar and salt over medium-low heat, stirring, until the sugar dissolves, about 4 minutes.
  • In a medium bowl, mix the graham cracker crumbs with the butter mixture until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9-inch tart pan with removeable bottom. Refrigerate the crust until firm and well chilled, 30 minutes to 1 hour. Alternately, freeze the tart shell for 10 to 15 minutes, until firm.


  • In a medium saucepan, bring the cream and espresso powder just to a simmer. Remove from the heat and add the chocolate, butter and salt. Let stand for 2 minutes, then stir gently until smooth and glossy. Scrape the ganache into the tart shell and, using an offset spatula, smooth the top.
  • Refrigerate the tart until the surface is just starting to set, 15 to 20 minutes. Sprinkle the top with flaky sea salt, then refrigerate until the tart is firm, about 1 hour more.
  • Carefully remove the tart from the ring and transfer to a cake plate or platter. cut the tart into wedges and serve.


DO AHEAD: The tart can be refrigerated in an airtight container or covered with plastic for up to 1 week. Alternately, the tart can be wrapped tightly in plastic and frozen for up to 1 month.
SERVING SUGGESTION: I use 1 1/4 cups of cream in the ganache, which means you're likely to have some leftover. This is perfect! Whip the cream with just a bit of sugar and some vanilla, and serve big puffy dollops of it over the finished tart.
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