Introduction

This Irresistible Coffee Hazelnut Tart combines rich coffee flavors with crunchy hazelnuts and a decadent chocolate ganache. Perfect for impressing guests or treating yourself, this dessert offers layers of texture and taste that create a truly unforgettable experience.

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: Chill Coffee Cream: Simmer the double cream with freshly ground coffee beans over low heat for about 10 minutes. Strain the mixture and chill in the refrigerator for at least 3 hours until completely cooled.
Step 2: Prepare Gelatin: Bloom the powdered gelatin by mixing it with cold water in a small bowl. Let it sit for a few minutes until thickened.
Step 3: Make Mascarpone Whip: Whisk the egg yolks in a bowl. Combine with a hot sugar syrup until incorporated. Gradually add the bloomed gelatin and mascarpone, then fold in the chilled coffee cream. Refrigerate overnight for optimal texture.
Step 4: Create Hazelnut Praline: In a saucepan, cook caster sugar, roasted hazelnuts, and a little water over medium heat until caramelized. Allow to cool, then blend into a smooth paste.
Step 5: Make Tart Dough: Beat the unsalted butter and sifted icing sugar together until fluffy. Add eggs one at a time, then mix in the plain flour. Divide and chill the dough in three portions for about 30 minutes.
Step 6: Shape Tart Shells: 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.
Step 7: Prepare Brownies: Melt dark chocolate and unsalted butter together. Mix in caster sugar and eggs, then stir in flour. Bake until just set, about 25 minutes. Let cool.
Step 8: Assemble Tarts: Pipe hazelnut praline into the cooled tart shells. Add layers of brownie discs, then fill each tart with the coffee ganache. Refrigerate for about 2 hours until set.
Step 9: Top with Mascarpone Whip: Once set, pipe the mascarpone whip generously over the ganache. Decorate with tempered chocolate shards and, if desired, gold leaf for a luxurious finish.

Tips & Variations

Use freshly ground coffee beans for the richest flavor in the coffee cream infusion.
Substitute hazelnuts with toasted almonds for a different nutty profile.
To make individual servings easier, prepare the tart in smaller rings or ramekins.
For a smoother praline, blend the hazelnuts thoroughly after caramelizing to avoid graininess.

Storage

Store the assembled tart covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 30 minutes before serving; avoid microwaving to preserve texture. The tart components, like the tart shells and mascarpone whip, can be prepared in advance and stored separately for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of fresh coffee beans?

While instant coffee can be used in a pinch, freshly ground coffee beans infuse a deeper, more complex flavor to the cream, making the tart more fragrant and authentic.

Is it necessary to refrigerate the tart overnight?

Refrigerating the mascarpone whip overnight allows the flavors to meld and ensures a smooth, firm texture. If short on time, chilling for at least 4 hours will still yield good results.