Spelt Espresso and Hazelnut Tart

Sophisticated Flavour, Simple Method

This Spelt Espresso and Hazelnut Tart brings together earthy spelt, smooth espresso, and toasted hazelnuts in one elegant dessert. It looks impressive but is straightforward to make with pantry ingredients and a bit of patience.

Why You’ll Love It

It’s vegan-friendly, refined in taste, and naturally less sweet. The spelt crust adds a rustic texture that complements the creamy espresso filling. Perfect for dinner parties, weekend treats, or anyone who enjoys coffee and chocolate together.

Prep Time 20 mins

Cook Time 30 mins

Rest Time 60 mins

Total Time 1 hr 50 mins

Cuisine: European

Courses: Dessert

Servings: 8

Estimated Cost: 6.50

Calories: 370

Best Season: Winter

Dietary: Dairy-Free, Vegan

Description

A rich, smooth espresso tart with a spelt flour crust and roasted hazelnuts. Naturally dairy-free, full of nutty flavour, and perfect for a sophisticated dessert.

Ingredients

For the crust:

180 g spelt flour
2 tbsp coconut sugar
¼ tsp sea salt
80 g coconut oil (solid, not melted)
2-3 tbsp cold water

For the filling:

200 ml full-fat coconut milk
100 ml strong espresso (cooled)
80 g dark chocolate (70% cocoa, vegan)
2 tbsp maple syrup
2 tbsp cornflour or arrowroot powder
50 g roasted hazelnuts (chopped)
1 tsp vanilla extract
Pinch sea salt

Instructions

Preheat oven:

1
Set oven to 180°C (160°C fan).

Prepare crust:

2
In a bowl, mix spelt flour, sugar, and salt. Add solid coconut oil and rub in until crumbly. Add cold water, one tablespoon at a time, until the dough just comes together.

Roll out and bake:

3
Roll the dough on a lightly floured surface, line a 23 cm tart tin, trim edges, and prick the base with a fork. Bake for 15 minutes until lightly golden. Cool slightly.

Make filling:

4
In a saucepan, whisk coconut milk, espresso, maple syrup, vanilla, salt, and cornflour until smooth.

Add chocolate:

5
Heat gently over medium heat until thickened (about 5 minutes). Remove from heat, add chocolate, and stir until melted and glossy.

Assemble:

6
Pour filling into the tart shell and smooth the top. Sprinkle chopped hazelnuts evenly.

Chill:

7
Refrigerate for at least 1 hour until set.

Serve:

8
Slice and serve chilled or slightly at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 370kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 13g65%
Sodium 80mg4%
Potassium 290mg9%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 12g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

For extra shine, brush the tart with a touch of warm maple syrup before serving.
Keeps up to 4 days in the fridge.

Keywords: spelt tart, espresso tart, hazelnut dessert, vegan baking, coffee tart

Tips & Variations

Customise It Your Way

Chocolate boost: Add 1 tbsp cocoa powder to the filling for a darker taste.
Nut swap: Use almonds or walnuts if hazelnuts aren’t available.
Gluten-free version: Replace spelt flour with a 1:1 gluten-free pastry mix.
Topping idea: Add shaved dark chocolate or a drizzle of melted chocolate before serving.

Pair it with an espresso shot or a scoop of vegan vanilla ice cream for a beautiful dessert moment.

Conclusion

This Spelt Espresso and Hazelnut Tart is a bold, balanced dessert that’s both rustic and refined. It’s easy enough for home baking yet elegant enough to impress. One slice offers the perfect mix of crunch, creaminess, and espresso warmth—ideal for any coffee lover.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-espresso-and-hazelnut-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!