Coffee Caramel Tart
A buttery tart shell filled with velvety coffee caramel and topped with a glossy espresso ganache. Sweet, bold, and totally addictive.
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 tbsp ice water
- ½ tsp salt
For the Coffee Caramel Filling:
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp sea salt
- 1 tbsp instant espresso powder
For the Espresso Ganache:
- ½ cup dark chocolate chopped
- ¼ cup heavy cream
- 1 tsp espresso powder
Instructions
Making the Tart Crust
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- Pulse flour, powdered sugar, and salt in a food processor. Add butter and pulse until crumbly.
- Add egg yolk and ice water, then mix until dough just holds together.
- Roll out the dough and press into the tart pan. Trim excess edges.
- Chill for 30 minutes. Then line with parchment paper and fill with baking weights.
- Bake for 15 minutes, remove weights, and bake for 10 more minutes until golden. Let cool.
Making the Coffee Caramel Filling
- Heat sugar and water in a saucepan over medium heat until golden brown.
- Slowly whisk in heavy cream, butter, and salt. Be careful—it will bubble aggressively.
- Stir in espresso powder until fully dissolved. Let the caramel cool for 5 minutes.
- Pour caramel into the cooled tart shell and chill for 30 minutes.
Making the Espresso Ganache
- Heat heavy cream until just simmering, then pour over chopped chocolate.
- Stir in espresso powder and mix until smooth.
- Spread ganache over the caramel layer. Smooth the top.
- Chill for at least 1 hour before slicing.
Notes
Nutritional Values (Per Slice)
- Calories: ~320
- Total Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Slice)
- Calcium: 3%
- Iron: 4%
- Magnesium: 3%
- Potassium: 4%
- Phosphorus: 3%
Additional Notes/Tips
- Use dark chocolate with at least 70% cocoa for an intense ganache.
- Add a sprinkle of flaky sea salt on top for extra contrast.
- The tart keeps well in the fridge for up to 4 days (if it lasts that long).
- Serve chilled or slightly warm for different textures.
- Pair with strong espresso or a glass of red wine for peak indulgence.