Introduction

This irresistible Coffee Hazelnut Tart combines rich coffee flavors with a crunchy hazelnut praline and a decadent chocolate ganache. Topped with a creamy mascarpone whip and elegant chocolate shards, it’s perfect for impressing guests or indulging yourself.

Coffee Hazelnut Tart with Chocolate Ganache and Mascarpone Whip Recipe - Recipe Image

Ingredients

1 tablespoon powdered gelatin (bloomed properly)
1/4 cup cold water
2 cups double/heavy cream
4 large egg yolks
1 cup unsalted butter (room temperature)
3/4 cup icing/powdered sugar (sifted)
2 cups plain/all-purpose flour
8 ounces dark chocolate (70%, chopped)
1 cup caster sugar
3 large eggs
1 cup coffee beans (freshly ground)
1 piece tempered chocolate shard (for decoration)
1 leaf gold leaf (optional)
1/2 cup roasted hazelnuts (chopped, skins removed)

Instructions

Step 1: Start by simmering 2 cups of double cream with the freshly ground coffee beans over low heat for about 10 minutes. Strain the mixture through a fine sieve and chill it in the refrigerator for at least 3 hours until completely cooled.
Step 2: Bloom the powdered gelatin by mixing it with cold water in a small bowl. Let it sit for a few minutes until it thickens.
Step 3: In a bowl, whisk the egg yolks. Slowly add a hot sugar syrup while whisking to combine. Gradually incorporate the bloomed gelatin and mascarpone cream, then fold in the chilled coffee cream. Cover and refrigerate overnight for the best texture.
Step 4: To make the hazelnut praline, cook caster sugar, roasted hazelnuts, and a splash of water in a saucepan over medium heat until caramelized. Allow it to cool, then blend into a smooth paste and set aside.
Step 5: For the tart dough, beat unsalted butter with sifted icing sugar until fluffy. Add eggs one at a time, mixing well after each addition, then fold in the plain flour. Divide the dough into three pieces and chill for about 30 minutes.
Step 6: Roll out the chilled dough and cut into circles to fit your tart rings. Freeze the shaped dough briefly, then line the tart rings. Bake at 350°F (175°C) for 15-20 minutes or until golden brown. Remove and cool completely.
Step 7: Prepare the brownies by melting dark chocolate and unsalted butter together. Stir in caster sugar and eggs until combined, then fold in the flour. Pour into a baking pan and bake until just set, about 25 minutes. Cool completely, then cut into discs fitting the tart shells.
Step 8: Assemble the tarts by piping the hazelnut praline into each cooled tart shell. Layer with brownie discs, then fill with the chilled coffee ganache. Refrigerate for about 2 hours until set.
Step 9: Once set, pipe the mascarpone whip generously over the ganache layer. Garnish with tempered chocolate shards and optionally add gold leaf for a luxurious finishing touch.

Tips & Variations

Use freshly ground coffee beans for the richest flavor in the coffee cream infusion.
For a nut-free version, substitute the hazelnut praline with a caramel or raspberry coulis.
Ensure the tart dough is well chilled before baking to prevent shrinking.
Tempered chocolate shards can be made ahead and stored in an airtight container.

Storage

Store the assembled tarts covered in the refrigerator for up to 3 days. For best texture, bring them to room temperature for 15 minutes before serving. Leftover tart shells and brownies can be stored separately in airtight containers for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of freshly ground coffee beans?

While instant coffee can work in a pinch, freshly ground coffee beans provide a richer, more aromatic flavor that really elevates the tart.

How do I prevent the tart dough from shrinking during baking?

Chilling the dough thoroughly before shaping and baking helps prevent shrinking. Also, avoid overworking the dough and bake immediately after shaping.

Coffee Hazelnut Tart with Chocolate Ganache and Mascarpone Whip Recipe

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★★★★★

4.8 from 126 reviews

This Irresistible Coffee Hazelnut Tart features a perfectly baked tart shell filled with luscious coffee-infused cream, layers of rich brownie discs, and a smooth hazelnut praline. Topped with a silky mascarpone whip and decadent dark chocolate ganache, it delivers a gourmet dessert experience with textures and flavors harmoniously combined. Ideal for coffee and chocolate lovers seeking an elegant treat.

Author: Dana
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 4 hours 45 minutes plus chilling and overnight refrigeration
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

Gelatin Bloom

1 tablespoon Powdered Gelatin (Bloomed properly)
1/4 cup Cold Water

Coffee Cream

1 cup Double/Heavy Cream
1 cup Freshly Ground Coffee Beans
2 cups Double/Heavy Cream (for whipping)

Mascarpone Whip

4 large Egg Yolks
1 cup Caster Sugar (for hot sugar syrup)
Mascarpone Cheese (approx. 250 grams, inferred from typical quantities)

Hazelnut Praline

1/2 cup Roasted Hazelnuts (Chopped, skins removed)
1 cup Caster Sugar
Water (small amount, approx. 2 tablespoons for caramelizing sugar)

Tart Dough

1 cup Unsalted Butter (Room temperature)
3/4 cup Icing/Powdered Sugar (Sifted)
3 large Eggs
2 cups Plain/All-Purpose Flour

Brownie

8 ounces Dark Chocolate (70%) (Chopped)
Unsalted Butter (approx. 1/2 cup or 115 grams for melting with chocolate)
1 cup Caster Sugar
3 large Eggs
Plain/All-Purpose Flour (approx. 1/2 cup, inferred from typical brownie recipes)

Decoration

1 piece Tempered Chocolate Shard
1 leaf Gold Leaf (Optional)

Instructions

Chill Coffee Cream: Simmer 1 cup of double cream with 1 cup of freshly ground coffee beans over low heat for about 10 minutes to infuse the flavor. Strain the mixture through a fine sieve to remove grounds, then refrigerate for at least 3 hours or until completely chilled.
Prepare Gelatin: Bloom 1 tablespoon of powdered gelatin by sprinkling it over 1/4 cup of cold water in a small bowl. Let it sit for a few minutes until the gelatin softens and thickens.
Make Mascarpone Whip: Whisk 4 large egg yolks in a bowl. Prepare a hot sugar syrup by heating 1 cup caster sugar with a small amount of water until dissolved and hot. Gradually pour the hot sugar syrup into the egg yolks while whisking continuously to cook and thicken the mixture. Add the bloomed gelatin and mascarpone cheese and mix gently. Fold in the chilled coffee cream, whipped until light and airy. Refrigerate overnight to allow flavors to meld and texture to set.
Create Hazelnut Praline: In a saucepan over medium heat, combine 1 cup caster sugar, 1/2 cup chopped roasted hazelnuts, and a small amount of water (approx. 2 tablespoons). Cook until the sugar caramelizes and coats the hazelnuts evenly. Transfer to a baking sheet to cool, then blend into a smooth paste using a food processor or blender.
Make Tart Dough: In a mixing bowl, beat 1 cup room temperature unsalted butter with 3/4 cup sifted icing sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually incorporate 2 cups plain flour until a smooth dough forms. Divide dough into three portions and chill in the refrigerator for about 30 minutes to firm up.
Shape Tart Shells: Roll out the chilled dough portions and cut into circles sized to fit tart rings. Freeze the shaped dough briefly to maintain shape during baking. Line tart rings with the dough and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden brown. Remove from oven and cool completely.
Prepare Brownies: Melt 8 ounces chopped dark chocolate (70%) with approx. 1/2 cup unsalted butter in a heatproof bowl over simmering water or in short bursts in the microwave. Stir in 1 cup caster sugar, then fold in 3 large eggs. Gently incorporate approx. 1/2 cup plain flour until just combined. Pour batter into a lined baking tray and bake at 350°F (175°C) for around 25 minutes until just set but still moist. Allow to cool, then cut into discs fitting the tart shells.
Assemble Tarts: Pipe the hazelnut praline paste evenly into the cooled tart shells. Layer with brownie discs to build texture and flavor. Fill each tart generously with the chilled coffee ganache cream. Refrigerate for at least 2 hours to let the filling set firmly.
Top with Mascarpone Whip: Once the ganache filling is set, pipe the mascarpone whip lavishly over each tart for a creamy finish. Garnish with tempered chocolate shards and optionally apply gold leaf for a luxurious presentation.

Notes

Blooming gelatin is essential for proper texture in the mascarpone whip.
Chilling the coffee cream overnight intensifies the coffee flavor and improves the consistency.
Removing skins from roasted hazelnuts ensures a smooth praline texture.
Freezing tart dough shapes before baking helps to keep their form and prevents shrinking.
Use high-quality 70% dark chocolate for best flavor in brownies and ganache.
Refrigerate assembled tarts well before serving to allow layers to set properly.
Gold leaf decoration is optional but adds a luxurious touch for special occasions.

Keywords: coffee tart, hazelnut praline, chocolate ganache, mascarpone whip, homemade tart, dessert recipe, mocha dessert, chocolate hazelnut dessert