Mocha Cream Brioche Tart

Mocha Cream Brioche Tart
Mocha Cream Brioche Tart

This mocha cream brioche tart is mix between a cake and a tart. It is easy and quick to make, but is rich in flavor. My favorite thing about it is how versatile it is. You can make it for your family on a Sunday or for a picnic/ potluck. There are no nuts in this recipe, so you don’t have to worry about people with allergies.

If you’ve never had a brioche, it’s like a sweet bread leavened with yeast. It is fluffy and comforting like a bread, with a sweet flavor. To make it more nutritious (and add some texture) I also chose to incorporate some oats into the brioche. Oats are a great source of dietary fiber, protein and minerals like iron and magnesium.

In the mocha cream I used instant coffee to give it a strong coffee flavor. However if you’re making this recipe for people sensitive to caffeine, you could omit the instant coffee. Alternatively you could replace the instant coffee with some essence. I would recommend orange or rum because they go well with chocolate.

For baking the brioche I used a cake pan of 23 cm (9 inch) diameter.

See more tart recipes here.

And lastly, here’s the recipe for the mocha cream brioche tart:

Mocha Cream Brioche Tart

Servings 8 people


For the brioche tart:

  • 1 ½ cups (225 g/ 8 oz.) all-purpose flour
  • ½ cup (50 g/ 1 ¾ oz.) quick cooking oats
  • ⅓ cup (80 ml/ 2 ¾ fl. oz.) whole milk
  • 50 g (1 ¾ oz.) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 packet (7 g) active dry yeast
  • 1 tsp. vanilla extract
  • ¼ tsp. salt

For the mocha cream:

  • 1 ½ cups (360 ml/ 12 ½ fl. oz.) whole milk
  • 1 cup (240 ml/ 8 ½ fl. oz.) whipping cream
  • ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
  • ¼ cup (30 g/ 1 oz.) cornstarch
  • 4 yolks, from large eggs
  • ¾ stick (85 g/ 3 oz.) unsalted butter, coarsely chopped and at room temperature
  • 60 g (2 oz.) semi-sweet chocolate, chopped
  • 1 tbsp. instant coffee
  • 1 tsp. vanilla extract


  • chocolate shavings for decoration


For the mocha cream:

  • Bring the milk to a simmer over low heat.
  • Place the yolks, sugar, and corn starch into a medium bowl. Whisk them well until creamy and thick. Gently pour ¼ of the warm milk into the yolk mixture, while whisking constantly to combine. Once the yolks have been warmed up, add the remaining milk in a steady flow, while whisking continuously.
  • Pour the mixture into a pot and place it on low-medium heat and whisk continuously. After a few minutes, when the cream begins to thicken, remove it from the heat. Add the chocolate, instant coffee, and vanilla extract. Whisk well until all the chocolate is melted and mixture is smooth. Add the butter piece by piece and continue mixing. Transfer the cream to a bowl, and cover the cream with plastic wrap; make sure the plastic wrap is sitting tightly, directly on the cream surface. Place it in the fridge for 2-3 hours to thicken.

For the brioche tart:

  • Warm the milk to around 50°C (120°F) then transfer it to a bowl. Add one tbsp. sugar and mix well to dissolve it. Add the yeast, mix it, and set aside to for 5 minutes to hydrate. Then mix it again.
  • In a large bowl, add the flour, oats, salt, and whisk them well. Add the sugar, eggs, melted butter, yeast, and vanilla. Mix them with a wooden spoon until everything is well incorporated and mixture resembles a soft, sticky dough. Transfer the dough onto a lightly floured work surface. Knead the dough for a few minutes. Shape the dough into a ball, and place it in a lightly greased large bowl. Cover the bowl with plastic wrap and keep it in a warm place for one hour, until it doubles in volume.
  • Preheat oven to 180°C (350°F).
  • Transfer the dough to a lightly floured work surface and with your palms, press it to a circle of around 23 cm (9 inches) diameter. Grease a cake pan, and place the dough inside. Bake it for 20 minutes, or until golden brown. Once baked, remove it from the oven and transfer to a cooling rack until completely cooled. If the top of brioche tart is rounded, cut a bit of the top to level it.

Assembling the tart:

  • Whip the whipping cream and 2 tbsp. sugar to a stiff peak. Take half of it and fold it into the mocha cream. Spread the mocha cream over the brioche tart. Spread the remaining half of the whipped cream. Sprinkle chocolate shavings over the top of the tart (optional).