Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust
A rich dessert combining bitter coffee, velvety dark chocolate, and crunchy hazelnuts in a buttery vanilla bean crust. This australian-inspired quick meals ready in about 45 minutes layers all-purpose flour, unsalted butter, split and scraped vanilla bean into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 150g all-purpose flour
- 75g unsalted butter
- 1 split and scraped vanilla bean
- 200g dark chocolate
- 1/4 cup ground coffee beans
- 50g hazelnuts
- 50g caster sugar
Instructions
- Step 1: Preheat oven to 180°C (350°F). In a bowl, mix flour, 50g butter, and vanilla bean seeds. Add 1/4 tsp salt and 1 tbsp cold water. Knead into a dough, wrap in plastic, and chill for 30 minutes.
- Step 2: Roll out the dough and press into a tart tin. Bake for 10 minutes until golden, then cool.
- Step 3: In a saucepan, melt 100g chocolate with 2 tbsp coffee, 2 tbsp butter, and 25g sugar over low heat. Stir in chopped hazelnuts. Pour the mixture into the tart shell and bake for 15 minutes until set. Let cool before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coffee-Infused Chocolate and Hazelnut Tart with Vanilla Bean Crust?
Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
