These crispy chocolate mocha filo tarts are my homemade counterpart to the Pasteis de Nata. Until now, the Portuguese custard tarts didn’t have much competition – but that’s changing now. Because here come the ultimate super crispy and creamy chocolate mocha filo tarts!
The fine filo pastry is buttered layer by layer before being carefully placed in the muffin tin to become an extra crispy nest for the delicately bitter chocolate mocha cream. As it bakes, the cupcakes become golden-crisp and you should be very careful when removing them from the tin, as the delicate tips break easily.
While the coating of the chocolate mocha filo tart is absolutely crunchy, the creamy filling is super soft and melts in your mouth. And the flavours dance a tango! The chocolate has a slightly bitter note, while the mocha has strong coffee and cardamom. Together, the flavours create a sweet and tangy taste that makes the chocolate mocha cream absolutely addictive.
Want to go all out for dessert? Then you should serve these crispy chocolate mocha filo tarts. With the crispy, fine leaves that stick out like rose petals, the creamy, aromatic filling and the fruity garnish of red berries, everyone will be amazed when they see the tartlet in front of them. And after the first bite at the latest, you’ll have everyone under your spell with your dream dessert. Try it out!
Don’t have any mocha at home? No problem! You can also replace the mocha with espresso or coffee and stir in some ground cardamom. A light pinch of cinnamon also adds a magical note to the cream.
Recipe for Crispy Chocolate Mocha Filo Cakes
For the chocolate mocha filo tarts
- 200 ml Water
- 4 TL Mocha
- 50 g Dark chocolate
- 200 ml Cream
- 2 TBSP Cornstarch
- 1 pinch Salt
- 4 TBSP Sugar
- 4 Egg yolk
- 30 g Butter
- 200 g Filo dough
- Pomegranate seeds
- Cocoa powder
- Bring water to the boil in a saucepan and stir in mocha powder. Bring the mocha to the boil briefly and set aside so that the powder can settle.
- Transfer the mocha to another pot. Coarsely chop the chocolate and melt it in the mocha.
- Take a few spoonfuls of the cream and mix with the cornflour in a small bowl. Add the rest of the cream with the sugar and salt to the chocolate mocha and bring to the boil. Stir in the cream and starch mixture and allow the cream to thicken while stirring.
- Remove the pan from the heat and allow the cream to cool briefly. Whisk the egg yolks and stir into the chocolate mocha cream. Cover with cling film so that the cream does not get a skin.
- Grease the muffin tin and preheat the oven to 180 °C top/bottom heat.
- Melt the butter in a small saucepan. Cut a slice of filo pastry into quarters so that you have approx. 10 x 15 cm rectangles. Brush each slice with a little butter and lay them on top of each other, staggered.
- Carefully place the cupcakes into the cavities in the greased tin. Spread approx. 2-3 tbsp. of the chocolate mocha cream on each and bake in the oven for approx. 20 minutes until crisp.
- Leave the chocolate mocha filo tarts to cool, remove from the tin and garnish as desired with berries and dust with cocoa.
Are you a little chocoholic? Then try the chocolate tart with pistachio cream cheese. A chocolatey treat that will definitely surprise you. And if you can’t get enough of mocha, then you should try the Iced Mocha Latte.