Almond, Coffee and Chocolate Tart

This divine, decadent Almond Coffee and Chocolate tart from chef Pierrick Boyer has to be tasted to be believed. Our crew fell in love with it instantly. Get baking!


  • Butter 260gm
  • Salt 4gm
  • Caster sugar 110gm
  • Egg yolk  5 unit
  • Almond meal 110gm
  • Plain flour 240gm


  1. Combine room temperature butter with salt and sugar in a mixer with a paddle, or using your hands.
  2. Sift the flour and pour into the mixture.
  3. Then add the egg yolk last, combine and chill in the fridge for 1 hour. After an hour, you will be able to roll the tart with a rolling pin and press into your tart mould.

Almond cream

  • Butter 40gm
  • Caster sugar 40gm
  • Almond meal 40gm
  • 2 x Whole eggs
  • Thickened cream 40gm



  1. Mix the room temperature butter with the caster sugar. When mixed, add the almond meal, then the eggs and cream
  2. Pour the almond cream on the raw tart casing, bake at 180*C for 10-15 minutes or until golden brown.


Coffee chocolate ganache

  • Whole milk 150ml
  • Roasted coffee beans 20gm
  • Milk chocolate 240gm
  • Dark chocolate 50gm


  1. Boil the milk with the roasted coffee beans in it for 30 minutes to infuse the flavour of the coffee, then strain and boil again then pour onto the chopped chocolate.
  2. Stir with a spatula. When the ganache has cooled down, but is still liquid, pour onto the already-baked almond tart casing.
  3. Chill in the fridge for 30 minutes and voila! You’re ready to eat it. The following finishing touches will make it even yummier.

Mascarpone cream

  • Mascarpone cheese 150gm
    Whipped cream 150gm
    Vanilla beans 1 unit


  1. Whisk the thicken cream to a soft peak, add the vanilla & mascarpone gently and reserve in the fridge for at least 30 minutes before use, to form a nice quenelle.

Finishing touches

Simply place a large spoon of mascarpone cream on the sliced tart. Served with a Latte, this tart is sensational.

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12 Responses to Almond, Coffee and Chocolate Tart

  1. Debbi – not a silly question at all. Pierrick tells me there are 2 eggs in the almond cream part of the recipe. Thanks!!

    • How can 2 eggs equal 40 grams of eggs when average eggs are between 40-50 grams each? I made the almond cream with 2 eggs as suggested and it came out runny and not the same consistency as the video at all.
      Further, you have not specified the size of tart that this recipe is made for….Recipe needs some editing!

  2. Hi Sarah, Our chef Pierrick Boyer has this answer for you:

    It can come up, by over mixing your dough, so it will break easily!
    The dough may be too cold when you flatten it.
    My Advice is to roll it cold, then place it above the ring, (round or
    rectangle, same!) it will soften, then be gentle when you press the dough in the
    mould. Hope this works.
    Cheers, Pierrick

  3. Hi,
    Not a silly questions! Just need a bit of clarification :)
    FIrstly the almond cream is equal amount of the ingredients, so a typo came by mistake,
    as well as a commercial chef, I squale all my ingredients, solid or liquid, to be precise. :)
    This recipe is for 1 medium tart around 18-20 cm diameter, I invite to double the recipe if need it!

    One egg is around 40 to 55 gr, depending on the size off course.

    No recipes for the chocolate swirls! Years of practices 😀

    Happy baking & have fun in the kitchen 😀


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