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Irresistible Coffee Hazelnut Tart with Decadent Chocolate Ganache Recipe

★★★★★

4.8 from 50 reviews
  • Author: Lana
  • Total Time: 4 hours 45 minutes (including chilling and refrigeration)
  • Yield: 8 servings 1x

Description

This Irresistible Coffee Hazelnut Tart features a decadent combination of rich coffee-infused cream, crunchy hazelnut praline, fudgy dark chocolate brownies, and a smooth mascarpone whip topping, all encased in a buttery tart shell. Perfect for coffee and chocolate lovers seeking an elegant dessert that balances bold flavors and textures.

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 Double/Heavy Cream
  • 1 cup Coffee Beans (Freshly ground)
  • 2 cups Double/Heavy Cream (for whipped coffee cream)
  • 4 large Egg Yolks
  • 1 cup Caster Sugar
  • 1 tablespoon Powdered Gelatin (Bloomed properly)
  • 1/4 cup Cold Water

Hazelnut Praline

  • 1/2 cup Roasted Hazelnuts (Chopped, skins removed)
  • 1 cup Caster Sugar
  • 1–2 tablespoons Water

Brownie

  • 8 ounces Dark Chocolate (70%) (Chopped)
  • 1 cup Unsalted Butter (can use part of the 1 cup from dough or additional)
  • 1 cup Caster Sugar
  • 3 large Eggs
  • 1 cup Plain/All-Purpose Flour (approximate, see note)

Decorations

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

Instructions

  1. Chill Coffee Cream: Simmer 1 cup of double cream with freshly ground coffee beans for about 10 minutes to infuse the coffee flavor. Strain the mixture and chill it in the refrigerator for at least 3 hours until completely cooled.
  2. Prepare Gelatin: Bloom the powdered gelatin in 1/4 cup cold water by mixing it together in a small bowl. Set aside until it thickens.
  3. Make Mascarpone Whip: Whisk the egg yolks in a bowl. In a separate pot, create a hot sugar syrup by dissolving caster sugar in a little water and bring to a boil, then gradually combine it with the yolks. Add the bloomed gelatin and then mascarpone cheese. Next, fold in the whipped coffee cream from step 1. Refrigerate this mixture overnight for the best texture.
  4. Create Hazelnut Praline: In a saucepan over medium heat, cook caster sugar, chopped roasted hazelnuts, and a bit of water until the sugar caramelizes and coats the nuts. Cool the mixture, then blend into a smooth, creamy paste for layering.
  5. Make Tart Dough: Beat unsalted butter with sifted icing sugar in a mixing bowl until fluffy. Add eggs one at a time, mixing well after each addition. Gradually add all-purpose flour and mix until combined. Divide dough into three pieces and chill for about 30 minutes.
  6. Shape Tart Shells: Roll out chilled dough and cut into circles to fit tart rings. Freeze the shaped dough briefly to firm up, then line the tart rings. Bake at 350°F (175°C) for about 15-20 minutes until golden brown. Allow to cool completely.
  7. Prepare Brownies: Melt dark chocolate with unsalted butter gently over a double boiler or low heat. Stir in caster sugar and eggs until smooth. Fold in flour and mix until just combined. Pour into a baking dish and bake at 350°F (175°C) for around 25 minutes until just set. Let cool and cut into discs matching tart size.
  8. Assemble Tarts: Pipe a layer of hazelnut praline into each cooled tart shell. Add a brownie disc layer on top, then fill the tart with the chilled coffee ganache (mascarpone whip mixture) and refrigerate for about 2 hours until set.
  9. Top with Mascarpone Whip: Once the ganache layer is set, pipe the mascarpone whip generously over the top of each tart. Garnish with tempered chocolate shards and optionally adorn with gold leaf for an elegant finish.

Notes

  • Ensure the gelatin is fully bloomed and dissolved to avoid lumps in the mascarpone whip.
  • The brownie recipe calls for flour amount approximate — about 1 cup works for a fudgy texture but adjust slightly if needed.
  • Chilling times are important for texture and assembly, so plan ahead for overnight refrigeration.
  • Roasted hazelnuts should have their skins removed for a smoother praline; blanching before roasting helps.
  • Tempered chocolate shards can be made by melting and tempering chocolate or purchased ready-made.
  • Gold leaf is optional but adds a luxurious look to the tart.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Keywords: coffee tart, hazelnut praline, chocolate ganache tart, mascarpone whip dessert, coffee dessert, chocolate hazelnut tart

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