Coffee and cinnamon tart: a simple, delicious recipe

If you are one of those people who love baking homemade tarts, you’ll probably have made lots of different kinds, but have you ever tried making a coffee tart? A delicious idea, maybe with a touch of cinnamon for the perfect pairing with milk and our favourite black beverage, making it a popular choice to accompany a creamy cappuccino.

The tart is an extremely versatile cake: ideal at the end of a meal and mid-afternoon as a snack, perfect for breakfast or to tide you over until lunch.

Today we’ll discover the easy recipe for this mouth-watering cake that coffee lovers will love. The method is similar to that of a traditional tart with cream. So it should be super easy for expert cake makers to prepare and easy for the less experienced, since the tart in itself is a cake that anyone can try their hand at successfully. Let’s get started!

Ingredients for coffee and cinnamon tart

For the pastry

– 220 g flour.
– 100 g sugar.
– 80 g butter.
– 1 whole egg and 1 egg yolk.
– A pinch of instant coffee.
– A pinch of salt.

For the filling

– 3 small cups of espresso coffee.
– 100 g sugar.
– 4 egg yolks.
– 80 g flour.
– 180 ml milk.

For the topping

– cinnamon powder.

For this recipe we suggest you use the Classica blend with its strong taste and chocolatey notes. Or our Supermiscela, available both for moka pot and espresso machine.

How to make coffee tart

1. Cream the butter and sugar together.
2. Add the eggs and flour a little at a time, mixing constantly with a kneading machine or by hand.
3. Add the pinch of powdered coffee and the pinch of salt.
4. The pastry is ready! Cover it in clingfilm and put in the fridge for at least 30 minutes.
5. Now let’s get to work on the filling: beat the sugar with the egg yolks until the mixture is fluffy.
6. Add the coffee and the milk a little at a time.
7. Finally, add the well-sifted flour, mixing with a whisk and taking care not to let any lumps form.
8. Now, transfer the mixture into a pan and cook over a low heat for 5 minutes, or until it has the thickness of a cream.
9. Grease a cake tin with butter, break off a piece of pastry and set aside to make the classic lattice strips for the top of the tart, or a more modern pastry crumble topping.
10. Roll out the rest of the pastry, first on a sheet of baking parchment and then in the cake tin, checking that it sticks out slightly from the edge, then folding it back. Using a toothpick or a fork, make small holes on the bottom to ensure perfect baking.
11. Pour the cream in and spread out evenly with the aid of a spatula.
12. Even off the pastry by folding it back inside the tart. Roll out the lattice strips with a rolling pin so they are the same width and thickness and place them on top of the cream in a criss-cross pattern.
13. Now it’s time to put the tart in the oven: bake in a pre-heated oven for 40 minutes at 180°. Check on it regularly after thirty minutes.
14. Finally, sprinkle the tart with cinnamon powder.

Your coffee tart is ready. You can keep it in the fridge for seven days and at room temperature for up to four. If you love cakes like the one we’ve just made, you’ll find lots more coffee-based recipes in the recipe section of our blog.