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Coffee tart

RECIPE CARD - Coffee tart

Pâte Sablée filled with silky coffee ganache is a beautiful and incredible delicious pastry for a weekend treat or afternoon tea.
5 from 14 votes
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Course: Dessert
Cook Time: 1 hour
Waiting Time: 3 hours 30 minutes
Total Time: 4 hours 30 minutes
Servings: 8
Calories: 489kcal


For the Pâte Sablée 

  • 90 g Icing sugar
  • 230 g Pastry flour
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

For the Coffee ganache

  • 400 g White chocolate good quality, eg. Valrhona
  • 250 g Heavy Cream
  • 50 g Coffee freshly brewed eg. espresso


  • 100 g Heavy Cream very cold
  • 1 tablespoon Cocoa powder unsweetened to dust

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.


For the Pâte Sablée 

  • Sift together dry ingredients; flour, icing sugar, almond, salt
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
  • Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
  • After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
  • Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
  • Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Cut 8 long stripes out of the dough, this will be the side of the tart
  • Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
  • Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours
  • Pre-heat oven to 160C / 320F
  • After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
  • Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated "air" baking mat

For the Coffee ganache

  • Chop chocolate into small pieces and place them into a bowl
  • Brew fresh coffee and mix it with cream
  • Heat cream and coffee mixture in a saucepan over medium heat just until simmering
  • Pour warm cream coffee mixture over chocolate, let it set for a minute until chocolate gently melts then stir together


  • Once tart tart shells cooled down to room temperature pour warm chocolate ganache into tart shells. Smooth the top with an offset spatula
  • The tarts will need to chill in the fridge for min 4h before decorating for the ganache to set


  • Whip very cold cream up until stiff peaks, pipeable consistency. Using 104 ruffle nozzle tip decorate each tart then dust with cocoa powder


Calories: 489kcal | Carbohydrates: 54g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 22mg | Potassium: 208mg | Fiber: 5g | Sugar: 31g | Vitamin A: 806IU | Calcium: 45mg | Iron: 2mg
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