Decadent Mini Coffee Hazelnut Tart | Ecency

Macproperty(50).png

This is for those who love tart, pies and alike…

I started combining baking and coffee just over a month ago and it has been such a life changing moment in my life. These days, I learned so much about baking & have mastered a few recipes that I used to think were too complicated to do. Turns out, all the missing ingredients for me was a little bit of patience. To make this decadent tart especially for coffee lovers, it will take no more than 3 hours of your time and perfect to serve this weekend, for your loved ones or even for yourself, while enjoying some down time with your favorite cup of coffee.

Without further adieu, here’s what you need to make them.

Ingredients for the tart

140gr of all purpose flour
1 tbsp of sugar
1 pinch of salt
1 whole egg
85 unsalted butter

Ingredients for the Hazelnut Coffee Custard

2 egg yolk
2 tbsp of sugar
2 tbsp of cornstarch
250ml of milk
20gr of fine coffee powder
1 tsp of hazelnut essence

How-to's

Preheat your oven
In a bowl mix 140gr of all purpose flour and 1 tbsp of sugar. Add 85g of unsalted butter and make sure the texture is a little crumbly.
Add a whole egg and mix until they are properly combined.
Rest in the fridge for 30 minutes
To make the custard, combine egg yolk, cornstarch and the sugar. Whisk well until properly incorporated.In low heat, pour in the milk and add the coffee powder, once it’s warmed and the color changed, turn the stove and strain the coffee grain.
Heat up the infused milk once again in a low heat and add the egg yolk, cornstarch and the sugar mixture. Cook until the custard is bubbling perfectly.
Rest for 20 minutes to let it cool down.
Once everything is rested, the tart is ready to mold.Make sure to use a fork to make tiny holes inside the tart.
Add the custard and bake for 20 minutes in an electric oven and 30 minutes in a gas oven.
Let it cool, serve and enjoy!

While not everyone enjoys coffee flavored bakes, I can tell you as much, they tastes as good as chocolate, super rich and decadent. It's almost as if you're actually making mocha based baked goods. Also, if you can't have too much sugar, always use sugar substitute and they would taste just as sweet as when you're using the actual sugar.

Last but not least, once you can make the base quite well, the filling is endless. You can combine coffee with fruits, coffee with other flavors and many other variants you can think of. This one, is such a classic coffee custard that I added a little hazelnut with it. Anyway, go crazy with the filling.

I made this today and it was just perfect for a pick-me-up dessert. It's so well paired with iced coffee and/hot coffee especially these days when the weather around me is a little too chilly to my liking.

If you love coffee flavored bakes,check out some of my other coffee baking recipes below:


	Mac covers technology, philosophy, books, productivity, minimalist lifestyle, cybersecurity, coffee, and languages in no particular order. In her free time, she enjoys learning various things that would be too long to name in this tiny box.