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Coffee Tart with Hazelnuts and Cinnamon

Coffee Tart with Hazelnuts and Cinnamon

Photo: Natalie Levin

Even before I tasted Pierre Herme’s Infinite Coffee Tart, I knew it so well, with all its layers and could imagine the different textures. The recipe is written in one of his cookbooks, and before I tried the tart for real, I loved imagining what it would be like. Luckily, when I tasted his coffee tart, it was everything I expected and more – and I just knew I had to try to make my own version at home.

This coffee tart is my own variation of Pierre Herme’s tart, but instead of only using coffee, I decided to add more different flavors, and this is how this recipe was made. It’s made of a cinnamon crust filled with hazelnut cream, topped with cardamom coffee mousse which I glazed with coffee glaze, and lots of hazelnuts for decoration.

If you like coffee and spice – this tart will become your favorite – for sure. It’s decadent, rich and very festive. It could also be a great birthday cake for coffee lovers.

Coffee Tart with Hazelnuts and Cinnamon

Photo: Natalie Levin



Coffee Tart with Hazelnuts and Cinnamon

Servings 24 cm round tart pan or baking ring
Author Natalie

Ingredients

For the cardamom coffee mousse:

  • 4 grams gelatin powder
  • 20 ml. water
  • 150 ml. milk
  • 6-8 grams instant coffee
  • ½ tsp. cardamom powder
  • 3 large egg yolks
  • 50 grams sugar
  • 250 ml. cold whipping cream

For cinnamon crust:

  • 180 grams all-purpose flour
  • 1 tsp. ground cinnamon
  • 50 grams sugar
  • 120 grams cold butter cut into cubes
  • Pinch of salt
  • ½ tsp. vanilla extract
  • 1 egg

For hazelnut cream:

  • 100 grams natural hazelnuts peeled
  • 80 grams cold butter cut into cubes
  • 100 grams sugar
  • ¼ tsp. salt
  • 1 tbsp. praline paste
  • 1 large egg
  • 1 tbsp. all-purpose flour

For coffee glaze:

  • 10 grams gelatin powder
  • 30 ml. espresso
  • 20 ml. water
  • 200 ml. water
  • 1 tbsp. corn syrup
  • 200 grams sugar

For decoration:

  • 50-80 grams roasted hazelnuts halved
  • Coffee beans shaped dark chocolate store bought or homemade

Utilities

  • 1 24 cm round baking ring
  • 1 22 cm round baking ring

Instructions

  1. Coffee mousse: line a 20 cm round baking ring with a plastic wrap or aluminum foil and place it on a tray.
  2. In a small bowl, mix gelatin and 20 ml. of water and set aside for 10-15 minutes until the gelatin absorbs all the liquids.
  3. In a small pot, put milk, coffee and cardamom and heat to the boil.
  4. Meanwhile, in a small bowl mix egg yolks and sugar until combined.
  5. Pour about 1/3 of the boiling milk mixture over the egg yolk mixture and mix well until combined.
  6. Add the yolks mixture to the pot with the remaining milk and mix well.
  7. Return to the stove and cook on low-medium flame while constantly stirring with a spatula until the mixture reaches 82-84c degrees and lightly thickens.
  8. Dissolve the gelatin in the microwave or over double-boiler and add to the cream while stirring.
  9. Strain the mixture into a clean bowl and let it cool for about 10 minutes at room temperature.
  10. Whip the cream into a until soft peaks form and gently fold it into the coffee mixture, until you get a uniform, slightly runny mousse (it sets while cooling).
  11. Pour the mousse into the baking ring, straighten the top to a uniform layer with a palate knife, and then refrigerate for about 4-5 hours or until the mousse is completely set.
  12. Cinnamon crust: in a food processor with a steel blade, place flour, cinnamon, sugar, butter, salt and vanilla and process until a crumbly mixture is obtained.
  13. Add the egg and continue to process only until large chunks of dough are formed. If necessary (if the dough won’t come together and stays dry), add 1-2 tablespoons of cold water.
  14. Transfer the dough to a lightly floured work surface and unify the dough with your hands.
  15. Flatten the dough into a disc shape, wrap in plastic and refrigerate for about an hour.
  16. On a floured work surface, roll the dough about 3 mm thick and place in a 24 cm baking ring. Making sure the sides are aligned straight with the base.
  17. Pierce the crust with a fork and freeze for about ½ hour.
  18. Preheat oven to 170c degrees.
  19. Place plastic wrap or baking paper on top of the frozen crust and sprinkle with dry beans or special baking weights. Bake the crust this way for about 10 minutes.
  20. Remove the weighs and the wrap and continue to bake for another 5-6 minutes, until the crust turns slightly golden, but still very light. Cool at room temperature.
  21. Hazelnut cream: in a food processor with a steel blade, place hazelnuts, butter, sugar and salt and process until the nuts are ground.
  22. Add the praline paste, egg and flour and continue to process until a very thick cream is formed.
  23. Spread the cream over the half-baked crust and straighten with a palate knife. Remember that the cream is slightly inflated during baking, so it is okay if it does not fill the entire height of the crust.
  24. Bake the tart with the cream for about 15-25 minutes, or until the cream slightly rises, turns golden and sets at the edges, but is still slightly soft in the center.
  25. Cool the tart completely in the refrigerator until assembly.
  26. Coffee glaze: in a small bowl, mix gelatin, espresso and 20 ml of water and set aside for 10-15 minutes until the gelatin absorbs all the liquid.
  27. In a small pot, put 200 ml of water, corn syrup and sugar and heat to a strong boil, making sure all the sugar is melted.
  28. Dissolve the gelatin in the microwave or over double-boiler and add to the syrup, stirring well until mixed.
  29. Strain the glaze into a medium bowl and let it cool to about 35c degrees. It is important not to use the glaze while it is too hot, as it may dissolve the mousse while glazing.
  30. Remove the frozen mousse from the baking ring and place it on a rack that’s placed on top pf a baking paper lined tray (to absorb the residue of the glaze).
  31. Pour the glaze on top of the mousse, making sure it covers all sides uniformly. At this stage it is important to work quickly, because the glaze immediately sets on the frozen mousse.
  32. Transfer the glazed mousse to the freezer for 10 minutes. If you think that the coating is a bit too thin, you can cover with another layer of glaze (the remaining residue on the baking paper).
  33. Assemble the tart: place the glazed mousse layer in the center part of the tart, leaving narrow edges to decorate with hazelnuts.
  34. Decorate with hazelnuts halves on the edges.
  35. Garnish the top with hazelnuts and coffee beans chocolate.
  36. Keep the tart in the refrigerator for about 2-3 hours and serve.

Recipe Notes

  • Instead of hazelnuts, you can use pecans, walnuts or almonds to vary flavors.
  • Praline paste can be bought in baking specialty stores. It’s made of caramelized hazelnuts.
  • Keep the tart in the refrigerator for up to 4 days.
Coffee Tart with Hazelnuts and Cinnamon

Photo: Natalie Levin

Coffee Tart with Hazelnuts and Cinnamon

Photo: Natalie Levin

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