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Coffee Hazelnut Tart with Chocolate Ganache and Mascarpone Whip Recipe

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★★★★★

4.5 from 87 reviews

This Irresistible Coffee Hazelnut Tart features a buttery tart shell filled with a rich coffee-infused cream, layered with decadent brownies and a smooth hazelnut praline. Topped with a luscious mascarpone whip and garnished with tempered chocolate shards and optional gold leaf, this dessert offers a perfect balance of bold coffee, nutty praline, and rich chocolate flavors, ideal for special occasions or indulgent treat times.

Ingredients

Scale

Gelatin Bloom

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

Cream and Coffee Mixture

  • 2 cups Double/Heavy Cream (divided: 1 cup for coffee cream, 1 cup for ganache)
  • 1 cup Coffee Beans (Freshly ground)

Mascarpone Whip

  • 4 large Egg Yolks
  • 3/4 cup Icing/Powdered Sugar (Sifted)
  • Mascarpone Cheese (approx. 250g) – inferred from typical recipes for mascarpone whip

Tart Dough

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

Hazelnut Praline

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

Brownies

  • 8 ounces Dark Chocolate (70%) (Chopped)
  • 1 cup Unsalted Butter (inferred to match chocolate butter ratio for brownies)
  • 1 cup Caster Sugar (for brownies)
  • 3 large Eggs
  • 1 cup Plain/All-Purpose Flour (inferred similar amount as tart dough)

Decoration

  • 1 piece Tempered Chocolate Shard (For decoration)
  • 1 leaf Gold Leaf (Optional)

Instructions

  1. Chill Coffee Cream: Simmer 1 cup double cream with freshly ground coffee beans for 10 minutes to infuse the flavor. Strain this mixture to remove coffee grounds and chill in the refrigerator for at least 3 hours until completely cooled.
  2. Prepare Gelatin: Bloom the powdered gelatin by mixing it with 1/4 cup cold water in a small bowl. Let it sit for a few minutes until it thickens and becomes gel-like.
  3. Make Mascarpone Whip: Whisk the egg yolks in a bowl. Prepare a hot sugar syrup (using part of the powdered sugar) and gradually combine it with the egg yolks, stirring continuously. Add the bloomed gelatin and mascarpone cheese, then fold in the whipped coffee cream from the chilling step. Refrigerate this mixture overnight for optimal texture development.
  4. Create Hazelnut Praline: In a saucepan over medium heat, cook caster sugar, roasted hazelnuts, and a small amount of water until caramelized, stirring carefully to prevent burning. Allow the caramelized mix to cool, then blend it into a smooth hazelnut praline paste.
  5. Make Tart Dough: In a mixing bowl, beat unsalted butter with powdered sugar until fluffy. Add eggs, one at a time, beating well after each addition. Gradually incorporate the flour to form a dough. Divide the dough into three pieces, chill them in the refrigerator for 30 minutes.
  6. Shape Tart Shells: Roll out each chilled dough piece on a floured surface and cut into circles that fit your tart rings. Freeze the cut dough briefly to firm it up. Line tart rings with the dough circles and bake at 350°F (175°C) for 15-20 minutes or until golden brown. Let cool.
  7. Prepare Brownies: Melt dark chocolate and unsalted butter together until smooth. Mix in caster sugar and eggs, stirring well. Fold in the flour until just combined. Pour the batter into a baking dish and bake at 350°F (175°C) for approximately 25 minutes until just set. Cool completely and slice into discs.
  8. Assemble Tarts: Pipe hazelnut praline into the cooled tart shells to form a flavorful base layer. Place brownie discs on top of the praline. Then fill each tart with remaining coffee ganache cream. Refrigerate the assembled tarts for about 2 hours until firmly set.
  9. Top with Mascarpone Whip: Once the filling is set, pipe the mascarpone whip generously over each tart. Garnish with tempered chocolate shards and optionally, place a gold leaf for an elegant finish.

Notes

  • Chilling the coffee cream for several hours enhances the coffee flavor infusion and helps achieve a smooth texture.
  • Blooming gelatin properly is essential to avoid lumps in the mascarpone whip.
  • Removing skins from roasted hazelnuts improves the texture and appearance of the praline.
  • Freezing tart dough before baking prevents shrinking and helps keep the shape intact.
  • Brownie thickness can be adjusted by slicing accordingly to fit tart size.
  • Tempering chocolate shards adds a professional glossy finish and crisp texture to the decoration.
  • Gold leaf is optional but adds a luxurious touch to the presentation.

Keywords: coffee tart, hazelnut praline, chocolate ganache tart, mascarpone whip, homemade tart, dessert recipe, elegant desserts, coffee desserts, nutty chocolate tart

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