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Maple Mocha Tart


1 1/2 cups finely ground graham crackers

1/3 cup sugar

6 tablespoons butter, melted

Preheat oven to 350 degrees

Grind graham crackers in food processor to create a finely ground texture, resembling sand

To a bowl add graham cracker crumbs, sugar and melted butter. Mix with a rubber spatula until butter is fully incorporated, and the graham crackers are wet.

Press into a 10 inch tart pan using a measuring cup.

Bake at 350 for 8-10 minutes, until lightly golden brown.

Maple Mocha Filling

1 1/2 cups heavy cream

2 teaspoons instant espresso

16 ounces chopped bittersweet chocolate

6 tablespoons Slate Valley Farms Coffee Infused Maple Syrup

Using the double broiler method, simmer a pot of water and place a medium heat-safe bowl on top. Add chocolate and still until melted. Add all other ingredients and mix until fully combined. Pour into prepared graham cracker crust and let cool until firm, about 4 hours.

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