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 for about 10 minutes. Strain the mixture through a fine sieve and chill it 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. Set aside for a few minutes until it thickens.

Step 3: Make Mascarpone Whip: Whisk the egg yolks in a bowl. Combine with a hot sugar syrup until fully incorporated. Gradually add the bloomed gelatin and mascarpone. Finally, fold in the whipped coffee cream. Refrigerate overnight for best texture.

Step 4: Create Hazelnut Praline: In a saucepan over medium heat, cook caster sugar, roasted hazelnuts, and a splash of water until caramelized. Let cool, then blend into a smooth paste.

Step 5: Make Tart Dough: Beat unsalted butter with icing sugar until fluffy. Add eggs one at a time, then mix in plain flour until just combined. Divide dough into three pieces and chill for about 30 minutes.

Step 6: Shape Tart Shells: Roll out chilled dough and cut into circles to fit tart rings. Freeze shapes briefly, then line tart rings with the dough. 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 at 350°F (175°C) for about 25 minutes until just set. Allow to cool completely.

Step 8: Assemble Tarts: Pipe hazelnut praline into cooled tart shells. Layer with brownie discs. Fill each tart with the chilled coffee ganache. Refrigerate until set, about 2 hours.

Step 9: Top with Mascarpone Whip: Once set, pipe mascarpone whip generously over the ganache. Finish with tempered chocolate shards and optional gold leaf for an elegant presentation.

Tips & Variations

Use freshly ground coffee for the richest flavor in the coffee cream.

For a nut-free version, swap the hazelnut praline with almond or simply omit it.

Chill the dough well before baking to prevent shrinking and achieve a crisp tart shell.

If you prefer a less intense coffee taste, reduce the coffee beans to 1/2 cup when infusing the cream.

FAQs

Can I use instant coffee instead of fresh coffee beans?

Freshly ground coffee beans provide a deeper and more aromatic flavor, but you can substitute instant coffee for convenience. Use about 2 tablespoons dissolved in the cream and adjust to taste.

How do I prevent the tart shell from becoming soggy?

Baking the tart shell until golden and cooling it thoroughly helps keep it crisp. Additionally, piping the hazelnut praline and brownie layers before filling with ganache creates a barrier that protects the shell from moisture.

Dessert

Irresistible Coffee Hazelnut Tart with Decadent Chocolate Ganache Recipe

Introduction