Kahlúa Coffee Custard Tart Recipe

Learn how to make this homemade Kahlúa Coffee Custard Tart with a buttery shortcrust pastry shell and silky coffee-infused custard. This best coffee dessert recipe delivers professional results with easy techniques. The perfect balance of sweet pastry and rich, boozy coffee flavor creates an impressive yet foolproof dessert.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

45 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">3 tbsp strong espresso or instant coffee dissolved in 3 tbsp hot water</li><li class="ingredients-single-item">50ml Kahlúa coffee liqueur (or other coffee liqueur)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tsp cocoa powder for dusting</li><li class="ingredients-single-item">Coffee beans for decoration (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs. This cold butter technique creates pockets of fat that will steam during baking, resulting in flaky layers. If working by hand, use fingertips to rub the butter into the flour, keeping everything as cool as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and just enough ice water (1 tablespoon at a time) until the dough just comes together. Be careful not to overwork the dough or it will become tough - stop mixing as soon as no dry flour remains.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully drape the pastry over the tin, gently pressing into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. This blind baking technique ensures a crisp base that won't become soggy when filled. Bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until the pastry is golden and dry to the touch. Trim any excess pastry for a clean edge.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools, prepare the filling. In a medium saucepan, gently heat the cream and milk until steaming but not boiling. Remove from heat. Meanwhile, in a large bowl, whisk the egg yolks and sugar until pale and slightly thickened - this creates the custard base that will set beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Whisk the coffee into the egg mixture, then gradually pour in the warm cream mixture, whisking constantly. This tempering technique prevents the eggs from scrambling. Stir in the Kahlúa and vanilla extract. Strain the mixture through a fine mesh sieve to ensure a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cooled pastry case on a baking sheet (this makes it easier to transfer to the oven). Pour the custard mixture into the case, filling it almost to the top. Carefully transfer to the oven and reduce the temperature to 160°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes or until the custard is just set with a slight wobble in the center - it will continue to set as it cools. Look for edges that are set but a center that quivers like jelly when gently shaken. Don't overbake or the texture will become grainy rather than silky.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set the custard. Before serving, dust with cocoa powder using a small sieve for even distribution, and decorate with coffee beans if desired. Serve chilled - the flavors are most pronounced when cool.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Kahlúa Coffee Custard Tart?

The key ingredients include plain flour, butter, and egg yolk for the shortcrust pastry; double cream, whole milk, egg yolks, caster sugar, espresso, and Kahlúa coffee liqueur for the silky custard filling; finished with a dusting of cocoa powder.

How to cook Kahlúa Coffee Custard Tart at home?

Learn how to cook Kahlúa Coffee Custard Tart by first blind-baking a buttery shortcrust pastry shell until golden, then filling it with a silky mixture of cream, coffee, egg yolks and Kahlúa liqueur. Bake at a lower temperature until just set with a slight wobble, then chill thoroughly before serving for the perfect texture.

Can I make this coffee tart without alcohol?

Absolutely! Replace the Kahlúa with an equivalent amount of strong coffee or espresso mixed with 1 tablespoon of sugar syrup. For a different non-alcoholic flavor, try coffee-flavored syrup, vanilla extract, or a teaspoon of instant espresso powder dissolved in 50ml hot water.

Why did my custard tart crack after baking?

Custard tarts crack when overbaked or exposed to temperature shocks. Bake just until the edges are set with a slight wobble in the center, reduce oven temperature as directed, and cool gradually at room temperature before chilling. Always bake at a moderate temperature (160°C).

How far in advance can I make a coffee custard tart?

You can make this tart up to 2 days ahead. Store in the refrigerator, covered loosely with foil (not plastic wrap which can stick to the surface). Add the cocoa powder dusting just before serving. The pastry may soften slightly but the flavours will develop beautifully.

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