Crunchy, buttery crust. Velvety coffee mousse. Roasted hazelnuts for the ultimate crunch. This tart isn’t here to play—it’s here to impress. The deep espresso flavor pairs ridiculously well with toasted nuts. It looks elegant but doesn’t require a pastry degree. Perfect for coffee lovers who think dessert should be a little extra. Slice it up, serve it with zero guilt, and watch people fight over the last piece. Or just eat it straight from the pan. No judgment.
Hazelnut Coffee Mousse Tart
A rich hazelnut-infused coffee mousse in a crisp tart shell. Decadent, smooth, and unapologetically indulgent.
Ingredients
For the Tart Crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter cold, cubed
- 1 egg yolk
- 2 tbsp ice water
- ¼ cup finely ground hazelnuts
For the Coffee Mousse
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp instant espresso powder
- ½ tsp vanilla extract
- 1 tsp gelatin optional, for stability
For Topping
- ¼ cup chopped toasted hazelnuts
- 1 oz dark chocolate shaved or melted
Instructions
Prepare the Tart Crust
- Preheat oven to 350°F (175°C).
- Combine flour, sugar, and ground hazelnuts in a bowl.
- Cut in butter until the mixture resembles breadcrumbs.
- Mix in egg yolk and ice water until dough forms.
- Roll out and press into a tart pan.
- Prick the base with a fork and bake for 15-20 minutes.
- Cool completely before filling.
Make the Coffee Mousse
- Whip cream, sugar, espresso powder, and vanilla until soft peaks form.
- If using gelatin, dissolve it in 1 tbsp warm water and mix into mousse.
- Spread mousse evenly over the cooled tart shell.
- Chill for at least 30 minutes.
Garnish and Serve
- Sprinkle toasted hazelnuts over the mousse.
- Drizzle with melted chocolate or top with chocolate shavings.
- Slice and serve cold.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 3%
- Iron: 5%
- Magnesium: 4%
- Vitamin E: 6%
- Phosphorus: 4%
