Introduction

This irresistible Coffee Hazelnut Tart with Decadent Chocolate Ganache is a perfect treat for coffee and chocolate lovers alike. Combining rich coffee flavors with crunchy hazelnut praline and smooth ganache, this dessert is sure to impress at any gathering.

Coffee Hazelnut Tart with Decadent Chocolate Ganache 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: Simmer the double cream with freshly ground coffee beans for about 10 minutes. Strain the mixture and chill it in the refrigerator for at least 3 hours until fully cooled.
Step 2: Bloom the powdered gelatin by mixing it with cold water in a small bowl. Set aside until it thickens.
Step 3: Whisk the egg yolks in a bowl. Prepare a hot sugar syrup and gradually combine it with the yolks. Add the bloomed gelatin, mascarpone, and whipped coffee cream. Mix gently and refrigerate overnight for best texture.
Step 4: In a saucepan over medium heat, cook caster sugar, roasted hazelnuts, and a little water until caramelized. Let it cool, then blend into a smooth hazelnut praline paste.
Step 5: Beat the unsalted butter with sifted icing sugar until fluffy. Add eggs one at a time, then fold in the plain flour. Divide the dough into three pieces and chill for 30 minutes.
Step 6: Roll out the chilled dough and cut into circles to fit tart rings. Freeze the shaped dough briefly, then line the tart rings. Bake at 350°F (175°C) for 15-20 minutes until golden brown.
Step 7: Melt dark chocolate and unsalted butter together. Mix in caster sugar and eggs, then fold in the flour. Bake until just set, about 25 minutes, and let cool.
Step 8: Pipe hazelnut praline into the cooled tart shells. Add layers of baked brownie discs. Fill each tart with the chilled coffee ganache and refrigerate for about 2 hours to set.
Step 9: Once set, pipe the mascarpone whip generously over the ganache. Garnish with tempered chocolate shards and optional gold leaf for a luxurious finish.

Tips & Variations

Use freshly ground coffee beans for the richest coffee flavor in the cream infusion.
For a nut-free version, omit the hazelnuts and substitute with toasted seeds or extra brownie layers.
Ensure the tart dough is well chilled before rolling to prevent shrinking during baking.
Allow the tart shells to cool completely before assembly to avoid melting the fillings.

Storage

Store the assembled tarts covered in the refrigerator for up to 3 days. Before serving, allow them to sit at room temperature for 10-15 minutes for the best texture. Refrain from freezing as the delicate ganache and cream layers may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the tart dough can be prepared and refrigerated for up to 2 days or frozen for up to a month before baking.

What can I use instead of mascarpone for the whip?

You can substitute mascarpone with cream cheese or a blend of cream cheese and heavy cream for a similar rich texture, though flavor may vary slightly.

Coffee Hazelnut Tart with Decadent Chocolate Ganache Recipe

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★★★★★

4.7 from 70 reviews

This Irresistible Coffee Hazelnut Tart features a rich coffee-flavored whipped cream, layered over a crunchy hazelnut praline and moist brownie base, all enclosed in a buttery tart shell and topped with decadent chocolate ganache and mascarpone whip. Perfect for coffee and chocolate lovers, this elegant dessert combines multiple textures and flavors for a luxurious treat.

Author: Nora
Prep Time: 1 hour 20 minutes (includes chilling and mixing time)
Cook Time: 1 hour 10 minutes (baking tart shells, brownies, caramelizing hazelnuts, simmering cream)
Total Time: 4 hours 45 minutes (including chilling and refrigeration overnight for mascarpone whip and 2 hours for setting)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

Tart Dough

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

Coffee Cream

1 cup Coffee Beans (Freshly ground)
3 cups Double/Heavy Cream (2 cups for simmering, 1 cup for mascarpone whip)

Gelatin Mix

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

Mascarpone Whip

4 large Egg Yolks
1 cup Caster Sugar (for hot sugar syrup)
Bloomed Gelatin (from above)
Mascarpone Cheese (approx. 250g)
Whipped Coffee Cream (from above)

Hazelnut Praline

1/2 cup Roasted Hazelnuts (Chopped, skins removed)
1 cup Caster Sugar
2 tbsp Water (approximate for caramelization)

Brownies

8 ounces Dark Chocolate (70%) (Chopped)
1/2 cup Unsalted Butter
1 cup Caster Sugar
3 large Eggs
1/2 cup Plain/All-Purpose Flour

Decoration

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

Instructions

Chill Coffee Cream: Simmer 2 cups of double cream with freshly ground coffee beans for about 10 minutes to infuse the coffee flavor. Strain the mixture to remove the grounds, then chill in the refrigerator for at least 3 hours until completely cooled.
Prepare Gelatin: Bloom the powdered gelatin by mixing it with cold water in a small bowl. Let it sit for a few minutes until it thickens and becomes jelly-like.
Make Mascarpone Whip: Whisk the egg yolks in a bowl. In a separate pan, make a hot sugar syrup by heating the caster sugar with a little water until dissolved and hot. Gradually combine the yolks with the hot syrup while whisking continuously to create a custard base. Stir in the bloomed gelatin followed by the mascarpone cheese until smooth. Fold in the previously whipped chilled coffee cream gently. Refrigerate overnight for the best texture.
Create Hazelnut Praline: Cook caster sugar, chopped roasted hazelnuts, and a bit of water in a saucepan over medium heat until the sugar caramelizes and coats the nuts. Let it cool completely, then blend into a smooth paste using a food processor or blender.
Make Tart Dough: Beat the unsalted butter with powdered sugar in a mixing bowl until fluffy. Add eggs one at a time, beating well after each addition. Gradually fold in the all-purpose flour until you form a dough. Divide the dough into three pieces, wrap and chill in the fridge for about 30 minutes for easier handling.
Shape Tart Shells: Roll out the chilled dough and cut into circles slightly larger than your tart rings. Place the dough into the tart rings and freeze for about 10-15 minutes to firm up. Bake at 350°F (175°C) for 15-20 minutes or until golden brown and crisp. Let cool completely.
Prepare Brownies: Melt dark chocolate and unsalted butter together over a double boiler or gently in a microwave. Mix in caster sugar and eggs until fully combined. Stir in the flour gently until smooth. Pour the batter into a lined baking tray and bake at 350°F (175°C) for about 25 minutes or until just set. Allow to cool, then cut into discs to fit the tart shells.
Assemble Tarts: Pipe or spread a generous layer of hazelnut praline into the cooled tart shells. Add the brownie discs on top of the praline layer. Pour the chilled coffee ganache (cooled coffee cream mixture) over the brownie discs to fill the tart shells. Refrigerate the assembled tarts for about 2 hours or until the ganache is set.
Top with Mascarpone Whip: Once the tarts are set, pipe the mascarpone whip evenly and generously on top of each tart. Garnish with tempered chocolate shards and optionally add gold leaf for a luxurious presentation.

Notes

Ensure the gelatin is properly bloomed to avoid lumps in the mascarpone whip.
Chilling the coffee cream for several hours enhances the coffee flavor integration.
Removing skins from hazelnuts before caramelizing improves the texture and flavor of the praline.
Use tempered chocolate shards for a professional decorative touch that adds crunch and visual appeal.
The dessert requires advance preparation, particularly chilling times, so plan at least a day ahead for best results.

Keywords: Coffee tart, Hazelnut praline, Chocolate ganache tart, Mascarpone dessert, Coffee dessert, Hazelnut tart, Chocolate coffee tart