Gluten-free Espresso Chocolate Ganache Tart with Hazelnut Crust

overhead view of espresso chocolate ganache tart with hazelnut crust

Gluten-free Espresso Chocolate Ganache Tart with Hazelnut Crust

This easy but elegant espresso chocolate ganache tart with a press-in hazelnut crust makes a spectacular dessert! With a rich, silky smooth mocha filling, this gluten-free chocolate tart recipe is quick to make!

Course Dessert

Cuisine American, French

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 515kcal

Author Elaine

Equipment

1 10-inch non-stick tart pan with removable bottom
electric mixer
food processor

Ingredients

Hazelnut Crust

2.5 cups hazelnuts, roasted and skinned
4 tablespoons unsalted butter, melted
6 tablespoons sugar
¾ teaspoon Kosher salt

Chocolate Espresso Ganache

12 ounces high quality chocolate, chopped
8 ounces heavy cream, aka whipping cream
1 ½ teaspoons espresso powder dissolved in 1 tablespoon hot water
1 ½ tablespoons coffee liqueur, like Kahlua (optional)

Optional Whipped Cream Garnish

8 ounces heavy cream, aka whipping cream
3 to 4 tablespoons confectioner's sugar
½ teaspoon pure vanilla extract
1 teaspoon unflavoured gelatin
1 ½ tablespoons water

Instructions

Hazelnut Crust

Preheat your oven to 350°F. Line the base of a 10-inch tart pan with a removable bottom with parchment paper, cut to fit inside the pan.
Roast and skin the hazelnuts (see How to Roast and Skin Hazelnuts for easy tips), then chop them finely in a food processor.
Add sugar, salt and melted unsalted butter to the processor and pulse just until combined. The mixture should clump together when squeezed.
Press this mixture evenly up the sides and into the bottom of the tart pan. See Helpful Tips in the post for the best way to press a crumb crust into a fluted tart pan.
Bake the crust for 20 - 22 minutes or until golden brown. Remove from the oven and set aside to cool.

Chocolate Ganache Filling

Dissolve 1 ½ teaspoons of espresso powder in 1 tablespoon of hot water. Set aside. Measure 1 ½ tablespoons of coffee liqueur (like Kahlua) and set aside.
Put the finely chopped chocolate in a heat-proof bowl.
In a small saucepan, heat the heavy cream over medium heat until bubbles form around the edge and until it is almost boiling.
Pour the hot cream over the chocolate in the bowl. Let it stand for about 1 to 1 ½ minutes, then stir until completely smooth and shiny.
Stir in the espresso and coffee liqueur.
Pour the chocolate espresso filling into the crust, smoothing it evenly to the edges. An offset spatula works well for this task.
Chill the tart before adding a garnish of whipped cream or berries.

Whipped Cream Garnish

Chill a bowl and beaters. Starting with chilled ingredients and equipment will help the cream to chill faster and will increase its volume.
Pour 1 ½ tablespoons of water into a small microwave-safe bowl. Sprinkle one teaspoon of unflavoured gelatin on top (like Knox) and let it bloom for 5 minutes.
Soften the gelatin by microwaving it for 5 seconds. If you can still see granules, microwave it for 3 seconds more.
Add a tablespoon of whipping cream to the softened gelatin, stir, then set aside.
Whip the heavy cream on medium speed until it's foamy. Add the confectioner's sugar and vanilla extract and continue beating until it has reached soft peaks that almost hold their shape.
With the mixer running on low speed, slowly drizzle in the gelatin mixture. Increase the speed to medium once again and continue beating until the cream has formed firm peaks. Be careful not to beat past this stage, or it may become lumpy and start to look chunky or like butter.
You will need to use the whipped cream right away before it sets. Transfer it to a piping bag with a star tip and pipe the cream on top of your chilled tart.
Refrigerate your gorgeous tart until serving time. Slice with a sharp knife dipped in hot water to get perfectly clean slices.

Notes

Nutrition information does not include optional whipped cream garnish.

Nutrition