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\n ![\"Knusprige](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
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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! <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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!<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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