Why You’ll Love This Recipe

Layered flavor complexity: Coffee, hazelnut, chocolate, and vanilla in every bite
Diverse textures: Crunchy praline, fudgy brownie, smooth mascarpone cream
Show-stopping presentation: Decorative finish ideal for special occasions
Chef-inspired craft: Great for home bakers looking to step up their dessert game

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Coffee Mascarpone Whip: powdered gelatin, cold water, heavy cream, coffee beans, caster sugar, water, egg yolks, mascarpone, vanilla bean paste
For Hazelnut Praline: roasted hazelnuts (skins removed), caster sugar, water, salt, vanilla pod
For Pâte Sucrée: cold unsalted butter, powdered sugar, egg yolks, all-purpose flour, vanilla bean paste
For Hazelnut Brownie: dark chocolate (70 %), unsalted butter, caster sugar, eggs, crushed hazelnuts
For Coffee Ganache: heavy cream, coffee beans, dark chocolate (70 %)
Decorations: tempered chocolate shard, gold leaf
Equipment: digital thermometer, food processor, 3″ perforated tart rings, 8″ cake tin, silicone mats, hand blender

directions

Pâte Sucrée: Cream butter and powdered sugar until pale. Add egg yolks and vanilla paste. Mix in flour just until combined. Chill dough. Roll and line tart rings on silicone mat. Par-bake at 170 °C until lightly golden.
Hazelnut Brownie Layer: Melt chocolate and butter. Whisk in sugar and eggs, then fold in crushed hazelnuts. Spread over baked tart shell and bake until just set. Cool completely.
Hazelnut Praline: Cook sugar, water, salt, and vanilla pod until caramel. Add hazelnuts, stir to coat, transfer to mat, cool, then grind to a crunchy brittle. Reserve a portion for topping.
Coffee Mascarpone Whip: Bloom gelatin in cold water. Infuse cream with coffee beans, strain. Whisk egg yolks with sugar, temper with hot cream, then stir in melted gelatin. Cool. Beat in mascarpone and vanilla paste. Whip until thickened. Pipe or fill into tart over brownie layer.
Coffee Ganache: Infuse heated cream with coffee beans, strain and pour over chopped chocolate. Stir until smooth and glossy. Cool slightly then pour over chilled mascarpone layer. Chill to set.
Assembly & Decoration: Press hazelnut praline into sides or top edge. Insert tempered chocolate shard and apply gold leaf for elegance.

Servings and timing

Servings: Serves 8
Prep time: ~2 hours (spread across components)
Bake and assembly time: ~1 hour
Chill and setting: ~3 hours (overnight setting recommended)
Total time: ~6 hours

storage/reheating

Refrigerator: Store covered for up to 4 days. Bring to room temperature 20 min before serving for optimal texture.
Freezer: Freeze undecorated tart for up to 1 month; thaw in fridge overnight. Finish decoration just before serving.
Preserve decoration: Add gold leaf and chocolate shard immediately before serving to maintain appearance.

FAQs

What size tart ring should I use?

Use an 8″ tart ring or combine 3″ rings in an 8″ cake tin to layer evenly.

Can I skip the hazelnut brownie and use only ganache?

Yes—but the brownie adds structure and nutty depth that complements the creamy coffee layers.

How do I infuse strong coffee flavor?

Lightly crush beans before infusing cream. Use darker roast for more intensity.

Can I substitute gelatin?

You can use agar-agar (adjust ratio); note texture may differ slightly.

Can I use store-bought praline?

Yes; just sprinkle crushed praline between layers or along edges for flavor and crunch.

How long can I freeze the tart?

Up to 1 month if airtight. Thaw fully before serving for best texture.

Is it okay to skip gold leaf?

Absolutely—it’s an optional flourish. A simple chocolate shard still makes for dramatic presentation.

Can I make components ahead of time?

Yes: bake shell and brownie a day ahead, make praline separately, and only assemble the day you serve.

How do I temper the chocolate shard?

Melt 2/3 chocolate to ~45 °C, cool with remaining chocolate to ~28 °C, then reheat to ~31 °C. Spread thin on acetate sheet and cool.

What wine pairs well with this tart?

A medium-bodied dessert wine like tawny port or amaretto-laced cream liqueur works beautifully.

Conclusion

This Coffee Hazelnut Tart delivers layers of flavor and craftsmanship—perfect for lovers of coffee, chocolate, and nutty textures. While intricate, each component is manageable separately and comes together into a showpiece dessert. Plan ahead, follow the steps, and celebrate your baking skills!