Hazelnut Tart with Espresso Cream Recipe

Hazelnut Tart with Espresso Cream Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

A creamy, nutty dessert with crunchy hazelnuts and espresso-infused cream.


For the tart:

Combine the mascarpone, hazelnut paste, sugar and rum in the bowl of a mixer and beat until smooth. In a separate bowl, whisk the heavy cream until soft peaks form. Fold the whipped cream into the mascarpone-hazelnut mixture. Place the mixture the in the tart shell and smooth the top. Refrigerate at least ½ hour to firm.

For the chocolate glaze:

Heat the cream and butter in a saucepan until the butter melts and the cream begins to simmer. Pour the hot liquid over the chocolate and stir until the mixture is smooth and the chocolate is melted. Pour the glaze over the top of the tart shell and sprinkle with the chopped hazelnuts. Refrigerate again to set the chocolate.

For the espresso cream:

Combine the cream, espresso powder and sugar in a small saucepan. Heat the mixture until the espresso powder and sugar are dissolved. Place the cream over an ice bath and chill completely. Whip the cream to soft peaks. Refrigerate until tart is served. Serve each tart topped with a spoonful of the espresso cream.


Calories per serving:

675 calories

Dietary restrictions:

Low Carb Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 57g 87%
  • Carbs 40g 13%
  • Saturated 25g 125%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 27g
  • Monounsaturated 23g
  • Polyunsaturated 5g
  • Protein 8g 15%
  • Cholesterol 115mg 38%
  • Sodium 230mg 10%
  • Calcium 99mg 10%
  • Magnesium 66mg 16%
  • Potassium 312mg 9%
  • Iron 2mg 10%
  • Zinc 1mg 8%
  • Phosphorus 161mg 23%
  • Vitamin A 358µg 40%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 34µg 8%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 7µg 9%
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