Bready or Not: Salted Mocha Tart

This Salted Mocha Tart is incredibly easy and yet is an absolute showstopper of a dessert. No baking is required.

The graham cracker crust here goes perfectly with the coffee-forward flavor of the ganache. Mind you, I don’t drink coffee, so to me it was very strong and required something like caramel or preserves on top, whereas my husband drinks his coffee black and he could happily eat this tart plain… though he thought the caramel made it even better.

I wish I could emphasize how extraordinary this tart is. I rank it up there with some of the most delicious AND simple desserts I have ever made. Do yourself a favor and make this for company this holiday season!

PrintBready or Not: Salted Mocha TartThis incredible tart is no-bake. It is fast to make, stunningly delicious, and keeps well in the fridge up to 6 days.Course DessertAuthor Beth CatoEquipmentsaucepan9-inch tart pan with removable basecookie sheetuneven spatulaIngredientsCrust10 Tablespoons unsalted butter1 Tablespoon white sugar1/4 teaspoon kosher salt8 ounces graham cracker crumbs (14 whole crackers)Filling1 1/4 cups heavy cream1 Tablespoon instant espresso powder12 ounces semisweet baking chocolate equivalent to 3 chocolate baking bars2 Tablespoons unsalted butter softenedToppingflaked sea salt such as Maldonjarred caramel other options include honey, fruit preserves, and/or ice creamInstructionsMake crustPlace the butter, sugar, and salt in a small saucepan and heat on medium until the sugar is dissolved and the butter is fully melted.In a large bowl, combine the graham cracker crumbs with the butter mixture to thoroughly moisten.Place tart pan on a cookie sheet. Press crumbs evenly across the base and sides of the tart pan. Use the cookie sheet to place pan in fridge for at least 1 hour, or freeze for 15 minutes.Make fillingIn a medium saucepan, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chocolate and butter; let them stand for 2 minutes, then stir until glossy and smooth. Pour the ganache into the crust and smooth out with an uneven spatula.Chill tart in fridge until it’s starting to set, about 20 minutes, then sprinkle flaked sea salt over top.Put back in fridge to chill until completely set, at least an hour. Carefully pop the tart pan's outer ring off. Place base onto a cake plate or other serving dish. Cut off slices to serve. Serve with a drizzle of caramel on top, or use honey or fruit preserves. Would also be great with ice cream.Cover tart with foil to store in fridge. Will keep well for at least 6 days.OM NOM NOM!