Irish Coffee Tart – Luxurious Espresso & Creamy Whiskey Bliss | Recipe 024

This Irish Coffee Tart is a refined take on the classic drink, layered with rich textures and bold flavours. A coffee-flavoured shortcrust base holds delicate savoiardi soaked in aromatic coffee syrup, while almond cream adds depth and creaminess. The star of the tart is a silky milk chocolate and coffee mousse, balanced by a light Irish whiskey cream Chantilly. Finished with a dusting of cocoa powder to echo the look of a traditional Irish coffee, this tart delivers a perfect harmony of coffee, chocolate, and whiskey in every bite.

Irish Coffee Tart Recipe – Elements

Savoiardi Sponge and Coffee Soak

Layered on the tart shell is delicate Savoiardi sponge, soaked in a rich coffee syrup to impart moisture and deepen the coffee flavour. You can also replace part of the soaking syrup with whiskey if you want a punchier Irish twist, enhancing the complexity of the tart. This step ensures each bite is infused with aromatic coffee notes, and the sponge balances the textures between the crisp tart shell and creamy mousse. Detailed guidance for making and soaking the Savoiardi can be found here: Savoiardi sponge tutorial.

Irish Whiskey Chantilly

The cream layer is a light yet flavourful Irish whiskey Chantilly, adapted from my Stable Chantilly recipe. For this tart, I replace rum with whiskey and double the amount, giving a distinct Irish whiskey note that elevates the dessert. This Chantilly not only adds an airy texture but also balances the richness of the milk chocolate ganache mousse. Its smooth consistency and subtle whiskey aroma create a perfect counterpoint to the coffee-soaked sponge.

Milk Chocolate Ganache Mousse

The star of the Irish Coffee Tart is a silky milk chocolate ganache mousse. Prepared using the same techniques as my dark chocolate mousse, this mousse is smooth, creamy, and luxurious. Its richness harmonises with the coffee tart shell and sponge, while the chocolate and coffee flavours meld beautifully. This mousse provides the main sweet element, giving each bite a decadent, velvety texture that contrasts perfectly with the crisp shortcrust.

Almond Praline

To add extra depth of flavour, almond praline can be incorporated into the recipe. You can use a store-bought praline, ideally the traditional 50/50 almond and sugar blend, which provides a classic balance of nuttiness and caramelisation. Alternatively, you can make a homemade version with reduced sugar for a more nuanced taste. I’ve shared a step-by-step guide here: Almond Praline tutorial. This component introduces a nutty, toasty sweetness that ties beautifully with the coffee, whiskey, and chocolate layers of the tart.

Assembly and Finishing Touches

To assemble the Irish Coffee Tart, each element is layered carefully to maintain structure and balance. The tart is finished with a dusting of cocoa powder, mimicking the presentation of a traditional Irish coffee. This not only adds visual appeal but also a subtle bitterness that enhances the flavour profile. The combination of crisp shell, coffee-soaked sponge, milk chocolate ganache mousse, whiskey Chantilly, and almond praline delivers a dessert that is elegant, complex, and perfectly reminiscent of the classic Irish drink.

Irish Coffee Tart Recipe Tutorial – From Shell to Finish:

Irish Coffee Tart

Makes 18 cm (7.1 in) tart shell, 3.5 cm (1.4 in) tall

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 2 hours hrs

FREEZING & DEFROSTING 12 hours hrs

Course Dessert

Cuisine Modern

Servings 8

Calories 380 kcal

Ingredients

  

Ladyfingers Sponge

• For 30×40 tray. You’ll need just one disk for this tart. Freeze the rest as it’s difficult to make a small portion of this batter.
• 108 g egg yolks about 7 yolks
• 30 g sugar 1
• 130 g egg whites about 4 large eggs
• 30 g sugar 2
• 55 g cornstarch
• 55 g plain flour

Coffee Syrup

• 280 ml water
• 200 g sugar
• 20 g instant coffee powder

Almond Praline Creamy Insert (For 15 cm mould)

• Total weight: ~160 g – pour as a layer on top of frozen Savoiardi sponge in a 15 cm cake ring/mould.
• 20 g milk 3.25%
• 10 g amaretto liquor
• 6 g gelatine mass 1 g gelatine powder + 5 g water
• 90 g almond praline 70%
• 40 g heavy cream 35%

Milk Chocolate Ganache Mousse (For 15 cm mould)

• Total weight: ~270 g
• 80 g milk chocolate
• 3 g instant coffee
• 190 ml heavy cream 35% divided: 65 ml + 125 ml

Irish Whiskey Cream Chantilly (for 18 cm tart shell)

• Total weight: ~300 g
• 2 g powdered gelatine
• 10 g cold water for blooming
• 50 g heavy cream 35% for heating
• 25 g sugar
• 20 g Irish whiskey 40–60% ABV
• 200 g cold heavy cream 35% for whipping

Instructions

 

Ladyfingers Sponge

• Whip the egg yolks with sugar (1) until pale and fluffy.
• In a clean bowl, whip the egg whites to soft peaks. Gradually add sugar (2) and continue whipping until firm peaks form.
• Gently fold the meringue into the whipped yolks using a spatula.
• Sift the cornstarch and flour together, then fold them carefully into the mixture.
• Place a silicone mat on a baking tray.
• * Option 1: Pipe the batter with a 10 mm nozzle into strips or desired shape.
• * Option 2: Spread batter evenly over the mat.
• Bake in a preheated fan-forced oven at 180 °C / 356 °F for about 20 minutes, until lightly golden.
• Cool at room temperature before using.

Coffee Syrup

• Combine the water, sugar, and instant coffee powder in a saucepan.
• Bring to a boil, stirring until the sugar dissolves completely.
• Use the syrup while hot to soak the sponge. The sponge must be fully saturated; otherwise, it will taste dry.

Almond Praline Creamy Insert

• Heat the milk and liquor in a saucepan until it simmers, then add the gelatine mass and stir until fully dissolved.
• Warm the almond praline in the microwave to 40–45 °C / 104–113 °F.
• Combine the milk mixture with the praline in a tall container and emulsify with a hand blender.
• Add the cold cream and emulsify again until smooth.
• Spread over the sponge insert.
• Freeze until completely set.

Milk Chocolate Ganache Mousse

• Melt the 80 g milk chocolate and set aside.
• Heat 65 ml of cream to a simmer.
• Pour the hot cream over the melted chocolate. Mix from the centre outward with a spatula until smooth and glossy.
• Emulsify briefly with a hand blender for a stable, shiny ganache. Cool down to 25°C / 77 °F.
• Whip the remaining 125 ml cream to soft peaks.
• Fold a small portion of the whipped cream into the chocolate mixture to lighten it, then gently fold in the rest — do not over-fold.
• Pour the mousse into a 15 cm round silicone mould or cake ring (coffee beans pattern silicone mat in my case)
• Freeze overnight or until fully set.

Irish Whiskey Cream Chantilly

• Combine gelatine and water in a small bowl. Let sit for 10 minutes.
• Warm 50 g cream with sugar just below boiling.
• Remove from heat, stir in gelatine until fully dissolved.
• Add whiskey, stir well.
• Pour into cold 200 g cream and blend with a stick blender.
• Cover and refrigerate 6 hours or overnight until fully set.
• Fully whip before use.

Video

Notes

Assembling Order

1. Start with a fully baked tart shell (18 cm, 3.5 cm tall).
2. Spread a thin layer of Irish Whiskey Cream Chantilly on the base.
3. Arrange the double-layer insert (Savoiardi sponge soaked in coffee syrup and almond praline cream).
4. Fill the sides and cover the top of the insert with more Chantilly.
5. Place the frozen Milk Chocolate Ganache Mousse on top.
6. Pipe additional Chantilly on top and around the sides using your preferred piping nozzle.
7. Dust the tart with cocoa powder to finish.

Keyword coffee tart, irish coffee tart, modern tart, tiramisu tart

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