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Coffee Hazelnut Tart

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A sophisticated tart with a crisp pâte sucrée shell, decadent hazelnut brownie, coffee mascarpone cream, praline crunch, and glossy ganache—topped with tempered chocolate shard and gold leaf for a striking finish.

  • Total Time: 6 hours (including chilling)
  • Yield: 8 servings

Ingredients

For Coffee Mascarpone Whip:

1 tsp powdered gelatin

1 tbsp cold water

1 cup heavy cream

1/4 cup coffee beans

1/4 cup caster sugar

2 egg yolks

1/2 cup mascarpone cheese

1 tsp vanilla bean paste

For Hazelnut Praline:

1 cup roasted hazelnuts (skins removed)

1/2 cup caster sugar

2 tbsp water

Pinch of salt

1 vanilla pod

For Pâte Sucrée:

1/2 cup cold unsalted butter, cubed

1/3 cup powdered sugar

2 egg yolks

1 1/4 cups all-purpose flour

1 tsp vanilla bean paste

For Hazelnut Brownie:

3.5 oz dark chocolate (70%)

1/4 cup unsalted butter

1/3 cup caster sugar

2 eggs

1/3 cup crushed hazelnuts

For Coffee Ganache:

1/2 cup heavy cream

2 tbsp coffee beans

3.5 oz dark chocolate (70%), finely chopped

For Decoration:

Tempered chocolate shard

Gold leaf

Instructions

  1. Make the Pâte Sucrée: Cream butter and powdered sugar until pale. Add egg yolks and vanilla paste. Mix in flour just until dough comes together. Chill for 30 minutes. Roll out and line tart ring(s). Par-bake at 170 °C (340 °F) for 10–15 minutes until lightly golden. Cool.
  2. Hazelnut Brownie Layer: Melt dark chocolate and butter together. Whisk in sugar and eggs until glossy. Fold in crushed hazelnuts. Spread evenly into baked tart shell. Bake at 170 °C (340 °F) for 10–12 minutes until just set. Cool completely.
  3. Hazelnut Praline: In a saucepan, heat sugar, water, salt, and vanilla pod until it turns golden brown. Stir in roasted hazelnuts to coat. Transfer to silicone mat to cool. Break into chunks and pulse in food processor to desired texture. Reserve some for topping.
  4. Coffee Mascarpone Whip: Bloom gelatin in cold water. Heat cream with crushed coffee beans, then strain. Whisk egg yolks with sugar. Temper with warm cream. Stir in gelatin until dissolved. Let cool. Beat in mascarpone and vanilla paste. Whip until thickened. Pipe or spread evenly over cooled brownie layer. Chill for 1 hour to set.
  5. Coffee Ganache: Heat cream with coffee beans, strain, and pour over chopped chocolate. Stir until glossy and smooth. Let cool slightly. Pour over chilled mascarpone layer. Smooth top and refrigerate another 30 minutes until set.
  6. Decorate: Press reserved praline around edges or on top. Add tempered chocolate shard and gold leaf for a polished finish.

Notes

Infuse cream deeply by lightly crushing coffee beans before heating.

Use acetate sheets for perfect chocolate shards.

Assemble tart the day of serving for best texture and presentation.

To simplify, skip the chocolate shard or use store-bought praline.

Chill fully between each layer for sharp definition and structure.

  • Author: Madelynn
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 32g
  • Sodium: 95mg
  • Fat: 38g
  • Saturated Fat: 20g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 140mg

Find it online: https://allyumcooks.com/coffee-hazelnut-tart/