Soft coffee tart

Name: Soft coffee tart
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: Eggs (about 3) 6.3 oz; Type 00 flour 1 ¼ cup; Butter for the mold to taste; Sugar; Fine salt 1 pinch; Coffee (about 50 grams) 1 tazza da caffè; Corn oil 6 tbsp; Baking powder 3 tsp; Mascarpone cheese 1 ½ cup; Powdered sugar 1 cup; Instant coffee 1 tsp; Fresh liquid cream 1 ¼ cup; Coffee beans for decoration to taste

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Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Serving: 8
Cost: Low
Note plus cooling times

PRESENTATION

Recipe by
Anna Langellotto

Rich aromas of espresso swirl through a soft coffee crostata—really, it’s something special in Italian sweets. This Italian coffee dessert gets its tender bite from a special pan called a "stampo furbo," which shapes the tart for a creamy, smooth coffee custard right in the middle. And listen, in Italy, it’s often decorated with big dollops of whipped cream—light and fancy—making it perfect for birthdays or Sunday lunches. Each slice gives you a punch of bold coffee flavor, a moist and fluffy crumb, and that classic Italian style you see on dessert tables across the country.

Want to impress at a party? Or maybe just enjoy something sweet and satisfying? Well, this coffee tart recipe does the trick. Some regions in Italy put their own spin on it, but pretty much, the basics stay the same: a soft base, rich coffee cream, and pretty whipped cream swirls on top. And look, compared to regular fruit tarts, this soft crostata with coffee has a deeper, richer taste thanks to the espresso—super super dreamy for coffee lovers. People often pair it with a strong cup of coffee or even sneak a piece for breakfast—there are no rules here, for sure! The way the fluffy crust soaks up all that creamy filling makes each bite better than the last. If you dig Italian dessert recipes that are easy but impressive, this coffee pastry is the one.

The flavors are strong. The texture? Just right. And it feels special every time you serve it. Picture sharing this tasty treat with friends and family, bringing a taste of Italy to your table. The aromatic coffee and rich cream create a dessert experience that’s both indulgent and memorable. Whether it’s a special occasion or just another day, this crostata adds a touch of elegance and flavor that’s hard to beat—no question.

INGREDIENTS

Ingredients for a 11-inch mold: Eggs 6.3 oz (180 g) - (about 3); Type 00 flour 1 ¼ cup (160 g); Butter to taste - for the mold; Sugar (130 g); Fine salt 1 pinch; Coffee 1 tazza da caffè - (about 50 grams); Corn oil 6 tbsp (80 g); Baking powder 3 tsp (13 g)

for the filling: Mascarpone cheese 1 ½ cup (350 g); Powdered sugar 1 cup (130 g); Instant coffee 1 tsp (5 g); Fresh liquid cream 1 ¼ cup (300 g); Coffee beans to taste - for decoration

Preparation

How to prepare Soft coffee tart

To prepare the soft coffee tart, make the coffee with a moka pot (you will need 50 g); once ready, let it cool slightly. For the base, pour the eggs into a bowl, add sugar and salt 1. Whip everything with electric beaters 2 until the eggs are frothy. It will take about 6 minutes. At this point, while continuing to whip, add the seed oil 3

and the now lukewarm coffee 4. Work for a few more moments 5 and turn off the beater. Then add the sifted flour 6,

incorporate it with the beaters 7 and finally add the baking powder 8. Turn the beaters back on until you get a smooth and homogeneous mixture 9.

Butter a clever mold of 11 inches and pour the mixture inside 10. Bake in a preheated static oven at 350°F for 30 minutes. Do the toothpick test, take the cake out of the oven 11, and let it cool slightly. Meanwhile, prepare the cream. In a bowl, pour the mascarpone, instant coffee 12

and 80 g of powdered sugar 13. Mix everything until you get a smooth cream 14 and place it in the refrigerator. Turn the cake over onto a serving plate and let it cool completely 15.

Once cold, take the cream and spread it throughout the cavity of the cake 16. Then whip the cream with the remaining 50 g of powdered sugar (17-18) and transfer it to a pastry bag without a nozzle.

Squeeze out dollops, placing them next to each other across the entire surface of the cake 19 and garnish with coffee beans 20. The soft coffee tart is ready to serve 21.