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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://dishedbydana.com/coffee-hazelnut-tart-with-chocolate-ganache-and-mascarpone-whip-recipe/