This hazelnut and coffee tart is all about deep, layered flavour. The tart starts with a crisp, buttery hazelnut shortcrust that delivers a toasty, nut-forward base. Inside, you’ll find a soft hazelnut sponge that brings lightness without compromising on flavour – nutty, delicate, and balanced. A smooth milk chocolate mousse infused with real coffee beans adds richness, creaminess, and a bold roasted profile. The bitterness from the coffee cuts through the sweetness of the chocolate, keeping the mousse clean and elegant. On top, crisp coffee tuiles add a final layer of texture with an aromatic crunch that ties everything together. The result is a dessert that’s refined, structured, and flavour-driven – bold without being overpowering, and indulgent without being heavy.
Building the Hazelnut and Coffee Tart: Shortcrust and Sponge Layers
To build the tart, I started with my hazelnut shortcrust pastry – a variation of classic pâte sucrée, enriched with hazelnut meal for flavour and texture. It bakes up crisp but tender, giving you a clean snap that complements the soft sponge and creamy mousse. Inside the tart, I’ve used a hazelnut dacquoise – a light nut-based sponge that’s airy but full of flavour, thanks to the high nut content and whipped egg whites. It absorbs just enough moisture from the mousse to stay soft without going soggy. Both recipes are detailed separately on the site and can be reused for other layered tarts or entremets.
Watch How This Hazelnut and Coffee Tart Comes Together
Every element of this tart is made from scratch, but nothing is overcomplicated. In the video tutorial below, I’ll show you exactly how to make and assemble each component: from infusing coffee into your milk for the mousse, to whipping and folding at the right temperature for a perfect texture, to baking and shaping the thin, crisp tuiles. If you’re looking to understand not just what to do but why it works, this video walks through the process with all the small tips that make the result more professional. Whether you’re making it for a special occasion or experimenting with layered tarts, this method is reliable, well-balanced, and easy to adapt to your own style.
Hazelnut and Coffee Tart
Equipment
- Digital kitchen scales
- Saucepan
- Sieve
- Stick blender
- Mixing bowls
- Spatula
- Silicone mat or silicone stencils
- Baking tray
- Oven
- Mixer
Ingredients
Hazelnut Praline
- 50 g hazelnut praline 70:30
Milk Chocolate Coffee Mousse
- 3 g powdered gelatine
- 15 g cold water for blooming
- 125 g milk
- 15 g coffee beans
- 15 g hazelnut praline 70:30 nut-to-sugar ratio
- 125 g milk chocolate
- 250 g heavy cream 35% fat cold
Coffee Tuiles
- 50 g salted butter
- 50 g confectioners’ sugar icing sugar
- 50 g egg whites
- 45 g plain flour
- 5 g instant coffee
Instructions
Hazelnut Praline
- Spread a thin, even layer of hazelnut praline over the base. If it’s too firm, gently warm it to make it more spreadable – just enough to soften without melting. Once applied, place the tart in the fridge for about 10 minutes to set the layer and keep it firm during assembly.
Milk Chocolate Coffee Mousse
- Combine the powdered gelatine with cold water and let bloom for at least 10 minutes.
- In a saucepan, combine milk and coffee beans. Blitz briefly with a stick blender. Bring to a gentle simmer, then turn off the heat. Cover and let infuse for 10 minutes.
- Bring the milk back to a simmer, then add the bloomed gelatine and mix until fully dissolved. Strain the hot liquid over the milk chocolate and hazelnut praline. Let sit for 1 minute, then emulsify with a stick blender until smooth.
- Pour in the cold cream and continue blitzing with a stick blender until fully combined. Chill the mixture in the fridge or freezer (freezer is quicker, but stir occasionally) until it reaches about 5°C (41 °F) or thickens to a slightly set consistency.
- If there is leftover mousse, refrigerate it. After 4-5 hours, fully whip and pipe it on top of the tart.
Coffee Tuiles
- Preheat oven to 165°C (329 °F), fan forced.
- Melt the butter gently and set aside.
- In a jug, combine melted butter, confectioners’ sugar, egg whites, flour, and instant coffee. Blitz with a stick blender until smooth.
- Spread a thin layer of batter onto a silicone mat or use silicone stencils.
- Bake for about 7 minutes, or until golden around the edges.
- While still warm, shape if desired. Cool completely before serving.
Video
Best Tart Ring for Your Tart Shell – Testing and Comparison
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient. Watch the full breakdown here:
For a fast and reliable shortcrust foundation used in this tart, follow the full method here: https://andbonbons.com/shortcrust-pastry-recipe/ If you want to expand into other flavour variations, there are several directions that can match different tart concepts:
- A deeper hazelnut variation that intensifies nut flavour across the base – https://andbonbons.com/hazelnut-shortcrust-pastry/
- A chocolate shortcrust with rich cocoa depth, ideal for creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
- A speculaas shortcrust with warm spice notes like cinnamon and clove for a more aromatic profile – https://andbonbons.com/speculaas-shortcrust-pastry/
For a full range of modern tart ideas and flavour combinations, explore here: https://andbonbons.com/category/tart-recipes/
Expanding Beyond coffee tart recipe – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond cakes, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
