Chocolate Espresso Kahlua Tart

Kahlua tart

Ingredients Directions


  • 2 cups hazelnuts
  • 1 1/3 cups finely ground chocolate wafer cookies
  • ½ tsp instant espresso powder
  • ¼ tsp salt
  • 10 Tbsp (1 ¼ sticks) unsalted butter, melted and cooled slightly


  • ½ cup Kahlua
  • ½ cup unsweetened cocoa powder
  • 2 large eggs, separated
  • 1 tsp instant espresso powder
  • Pinch of salt
  • 4 oz bittersweet chocolate, chopped
  • 4 Tbsp unsalted butter
  • 1 cup heavy cream
  • 6 Tbsp sugar

Preheat oven to 375 F. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 F. Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with removable bottom refrigerate until firm, about 30 minutes. Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.

Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butte in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 F on an instant-read thermometer. Let cool completely. Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 F on thermometer. Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

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