Craving a sweet treat that balances chocolate, crunchy florentine texture, and a burst of coffee flavor? This florentine chocolate tart with coffee meringue recipe is a lovely way to bring all three elements together. You’ll build a fudgy base, layer in a caramel-like florentine mix, and top everything with a light-as-air coffee meringue. Let’s dive in.
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup all-purpose flour
- ¼ cup cocoa powder (preferably Dutch-processed)
- 1 pinch salt
- 1 cup sliced almonds
- ½ cup dried fruit (optional, such as finely chopped cranberries)
- 1 cup brown sugar (for the florentine layer)
- ½ cup heavy cream (for the florentine layer)
- 3 egg whites (for the meringue)
- ½ cup granulated sugar (for the meringue)
- 1 tablespoon instant coffee powder, dissolved in 1 teaspoon hot water
- 1 teaspoon vanilla extract
Directions
Prep the tart crust
- Preheat your oven to 350°F (about 180°C).
- In a bowl, cream together the softened butter and 1 cup of granulated sugar.
- In a separate bowl, whisk flour, cocoa powder, and salt.
- Gradually stir the dry mixture into the creamed butter until you have a soft dough.
Shape and bake the crust
- Press the dough evenly into a 9-inch tart pan, building a slight edge around the rim.
- Bake for about 15 minutes, or until the crust is set but not fully crisp. Remove from the oven and let it cool slightly.
Prepare the florentine layer
- While the crust cools, combine brown sugar and heavy cream in a small saucepan over medium heat.
- Stir gently until the sugar dissolves and the mixture starts to bubble.
- Add sliced almonds and any optional dried fruit. Simmer for about 2 minutes.
- Carefully pour the florentine mixture over the cooled crust.
Finish baking the florentine
- Return the tart to the oven and bake for another 10–12 minutes, or until the florentine layer looks golden and slightly firm.
- Let the tart cool completely before topping it with the meringue.
Whip the coffee meringue
- In a clean bowl, whip egg whites on medium speed until frothy.
- Gradually add ½ cup granulated sugar while whipping.
- Once the mixture forms soft peaks, pour in the dissolved coffee powder and vanilla extract. Continue whipping until you achieve glossy peaks.
Top and torch the tart
- Spread the coffee meringue over your cooled florentine tart.
- For an optional finishing touch, lightly toast the meringue with a kitchen torch or under a broiler for a minute.
Tips & Variations
- Swap almonds for hazelnuts if you prefer a nuttier twist.
- If you want a richer filling, spread a thin layer of melted dark chocolate over the crust before adding the florentine mixture.
- For extra crunch, sprinkle some coarse sea salt on top of the coffee meringue.
- Feeling decorative? Use a piping bag to swirl the meringue into peaks (just be sure to let the tart set before slicing).
Nutrition Facts
| Component | Approx. per slice |
|---|---|
| Calories | 380 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Protein | 5 g |
| Sodium | 100 mg |
Note: These values are estimates and can vary based on portion size and ingredient brands.
Final Thoughts
This dessert is a fun twist on a classic tart, all thanks to the added coffee meringue. You’ll love how the crunchy florentine layer boosts the texture while the creamy meringue balances everything out. Grab your ingredients, whip up this layered treat, and enjoy every decadent slice.
Frequently Asked Questions (FAQs)
-
Can I make this florentine chocolate tart with coffee meringue recipe in advance?
Absolutely. You can bake the tart a day ahead. Store it without the meringue, then top and toast the meringue just before serving. -
What if I don’t have a torch for browning the meringue?
You can place the tart under a broiler for a minute or so. Keep a close eye on it because the meringue can brown quickly. -
Can I skip the florentine layer?
Yes, you can simply bake a chocolate crust and top it with coffee meringue. However, the florentine layer adds a delightful crunch and chewy sweetness. -
How should I store leftovers?
Cover the tart loosely and keep it in the fridge for up to three days. Enjoy it chilled or let it sit at room temperature for about 10 minutes before serving.
Florentine chocolate tart with coffee meringue Recipe
8
servings30
minutes40
minutes380
kcalIngredients
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/4 cup cocoa powder (preferably Dutch-processed)
1 pinch salt
1 cup sliced almonds
1/2 cup dried fruit (optional, such as finely chopped cranberries)
1 cup brown sugar (for the florentine layer)
1/2 cup heavy cream (for the florentine layer)
3 egg whites (for the meringue)
1/2 cup granulated sugar (for the meringue)
1 tablespoon instant coffee powder, dissolved in 1 teaspoon hot water
1 teaspoon vanilla extract
Directions
- Prep the tart crust
- Preheat your oven to 350°F (about 180°C).
- In a bowl, cream together the softened butter and 1 cup of granulated sugar.
- In a separate bowl, whisk flour, cocoa powder, and salt.
- Gradually stir the dry mixture into the creamed butter until you have a soft dough.
- Shape and bake the crust
- Press the dough evenly into a 9-inch tart pan, building a slight edge around the rim.
- Bake for about 15 minutes, or until the crust is set but not fully crisp. Remove from the oven and let it cool slightly.
- Prepare the florentine layer
- While the crust cools, combine brown sugar and heavy cream in a small saucepan over medium heat.
- Stir gently until the sugar dissolves and the mixture starts to bubble.
- Add sliced almonds and any optional dried fruit. Simmer for about 2 minutes.
- Carefully pour the florentine mixture over the cooled crust.
- Finish baking the florentine
- Return the tart to the oven and bake for another 10–12 minutes, or until the florentine layer looks golden and slightly firm.
- Let the tart cool completely before topping it with the meringue.
- Whip the coffee meringue
- In a clean bowl, whip egg whites on medium speed until frothy.
- Gradually add ½ cup granulated sugar while whipping.
- Once the mixture forms soft peaks, pour in the dissolved coffee powder and vanilla extract. Continue whipping until you achieve glossy peaks.
- Top and torch the tart
- Spread the coffee meringue over your cooled florentine tart.
- For an optional finishing touch, lightly toast the meringue with a kitchen torch or under a broiler for a minute.
Notes
- Swap almonds for hazelnuts if you prefer a nuttier twist.
- If you want a richer filling, spread a thin layer of melted dark chocolate over the crust before adding the florentine mixture.
- For extra crunch, sprinkle some coarse sea salt on top of the coffee meringue.
- Feeling decorative? Use a piping bag to swirl the meringue into peaks (just be sure to let the tart set before slicing).
