Print

Coffee Hazelnut Tart with Decadent Chocolate Ganache Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  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 it thickens and becomes jelly-like.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenbynora.com/coffee-hazelnut-tart-with-decadent-chocolate-ganache-recipe/