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–+ servings
Coffee Hazelnut Tart

Indulge in Heavenly Coffee Hazelnut Tart Bliss

This Coffee Hazelnut Tart layers rich flavors of brownie and creamy ganache, creating a decadent dessert for special occasions.
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Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: International
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Shell
  • 1/2 cup Unsalted Butter Use cold for a flaky texture
  • 1/4 cup Powdered/Icing Sugar Sweetens the dough
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed
  • 1 large Egg
For the Brownie Layer
  • 4 ounces Dark Chocolate (70%) Rich chocolate enhances the flavor
  • 1/2 cup Double/Heavy Cream Coconut cream works for dairy-free option
  • 1 cup Caster Sugar Can substitute with superfine sugar
  • 2 large Egg Yolks An egg-free alternative can be used
For the Coffee Ganache
  • 2 tablespoons Coffee Beans Freshly ground adds depth
  • 1 cup Water Avoid high mineral levels
For the Mascarpone Whip
  • 1 cup Mascarpone Cream cheese can serve as a substitute
  • 1 tablespoon Powdered Gelatin Prefer platinum-strength for best results
  • 1 tablespoon Vanilla Bean Paste Replace with vanilla extract as needed
  • 2 tablespoons Cold Water Ensure it’s cold for maximum effectiveness
For the Hazelnut Praline
  • 1 cup Roasted Hazelnuts Pecans can be used for unique taste
  • 1 cup Sugar Caramelizes with hazelnuts
For the Topping
  • 1/2 cup Crushed Hazelnuts Omit if nut-free
  • 1 piece Tempered Chocolate Shard Optional for decorative flair
  • 1 sheet Gold Leaf Perfect for a luxurious finish

Equipment

  • Saucepan
  • Mixing bowl
  • Baking Tin
  • Fine Sieve
  • Parchment Paper
  • electric mixer

Method
 

Prep
  1. In a saucepan, heat heavy cream and freshly ground coffee beans until just under boiling. Let steep for 3 hours and refrigerate.
  2. Sprinkle gelatin over cold water and let it sit for about 10 minutes to bloom.
Assembly
  1. Whisk egg yolks and caster sugar until thick. Prepare sugar syrup and mix with mascarpone and coffee cream, folding in gelatin.
  2. Combine sugar and roasted hazelnuts in a saucepan over medium heat until melted into caramel. Blend into a smooth paste.
  3. Beat unsalted butter and powdered sugar, then mix in egg and flour until a soft dough forms. Chill for 30 minutes.
  4. Preheat oven to 350°F and roll out chilled dough. Cut and shape into tart rings, freeze for 15 minutes and bake.
  5. Melt dark chocolate and butter, mix with sugar and eggs, then bake the brownies until fudgy.
  6. Heat cream with coffee beans, strain over chopped chocolate, stir until smooth and let cool.
  7. Pipe hazelnut praline into tart shells, layer with brownie disk, pour ganache and refrigerate to set.
  8. Whip mascarpone mixture to soft peaks and pipe onto tarts. Garnish with nuts, chocolate shards, or gold leaf.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. Freeze for up to 1 month.

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