Chai-Spiced Coffee Tarts are a rich and aromatic dessert that beautifully balances the bold depth of coffee with the warm complexity of chai spices. Nestled in a buttery shortcrust pastry and topped with delicate whipped cream rosettes, these tarts offer a luxurious flavor experience in every bite. Perfect for autumn entertaining, cozy afternoons, or an elegant finish to a festive meal, these tarts are both comforting and sophisticated.
Why You’ll Love This Recipe
This recipe is a treat for both coffee lovers and spice enthusiasts. The velvety chai-coffee custard filling offers a cozy, slightly exotic twist on the classic tart, while the crisp shortcrust base provides a satisfying contrast. Finished with a swirl of freshly whipped cream and a hint of spice, each tart is visually stunning and full of depth. It’s a perfect make-ahead dessert for tea parties, brunches, or holiday tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Crust:
- 1¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
- Pinch of salt
For the Chai Coffee Filling:
- ¾ cup strong brewed coffee, cooled
- 1 tsp instant espresso (optional, for stronger flavor)
- ½ cup heavy cream
- ¼ cup whole milk
- ⅓ cup brown sugar
- 2 tsp chai spice mix (cinnamon, cardamom, ginger, cloves, allspice)
- 2 eggs
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Whipped Cream Topping:
- ½ cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: pinch of chai spice or cinnamon for garnish
Directions
1. Make the Tart Shells:
- In a mixing bowl, combine flour, powdered sugar, and a pinch of salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add egg yolk and enough cold water to bring the dough together.
- Form the dough into a disc, wrap, and chill for 30 minutes.
- Roll out the chilled dough and press it into tart pans. Prick the bottoms with a fork and chill for another 10 minutes.
- Preheat oven to 350°F (175°C).
- Blind bake the tart shells with pie weights for 15 minutes. Remove weights and bake an additional 5 minutes until golden. Let cool completely.
2. Prepare the Filling:
- In a saucepan over medium heat, warm the cream, milk, brewed coffee, chai spice, and brown sugar until just heated through—do not boil.
- In a separate bowl, whisk together the eggs and cornstarch until smooth.
- Slowly pour the warm cream mixture into the eggs, whisking constantly to temper.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract.
- Pour the filling into the pre-baked tart shells.
- Bake for 12–15 minutes, or until the filling is just set.
- Allow to cool completely before adding the topping.
3. Add Topping:
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Pipe decorative rosettes onto the cooled tarts.
- Optionally, dust with chai spice or cinnamon just before serving.
Servings and timing
- Servings: 6–8 mini tarts or 1 9-inch tart
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1.5 hours
- Calories: Approximately 310 kcal per tart
Variations
- Mocha Twist: Add a tablespoon of cocoa powder to the filling for a mocha flavor profile.
- Maple Chai: Substitute brown sugar with maple syrup for an autumnal sweetness.
- Coconut Version: Use coconut milk in place of heavy cream for a dairy-free filling.
- Crust Alternative: Swap the shortcrust pastry for a graham cracker or chocolate cookie crust.
- Nut Garnish: Sprinkle chopped toasted hazelnuts or almonds over the whipped cream topping.
storage/reheating
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To serve, allow them to come to room temperature for the best texture and flavor. These tarts are best enjoyed chilled or at room temperature. Reheating is not recommended, as it may affect the consistency of the custard filling and whipped cream topping.
FAQs
Can I make the tart dough ahead of time?
Yes, the tart dough can be made up to 2 days in advance and stored in the refrigerator until ready to roll out.
Do I need to blind bake the crust?
Yes, blind baking ensures a crisp, fully cooked crust that doesn’t become soggy from the filling.
Can I use store-bought tart shells?
Absolutely. Pre-made tart shells are a convenient option and work well with this recipe.
How strong is the coffee flavor?
The coffee flavor is noticeable but balanced with the spices. For a bolder taste, include the optional espresso.
Can I use decaf coffee?
Yes, decaf brewed coffee works just as well without altering the flavor significantly.
How do I know when the filling is set?
The filling should appear firm around the edges but still have a slight jiggle in the center when gently shaken.
What kind of chai spice should I use?
You can use a pre-mixed chai spice blend or make your own using cinnamon, cardamom, ginger, cloves, and allspice.
Can I freeze these tarts?
Freezing is not recommended, as the custard and whipped cream may separate or lose their texture when thawed.
What can I serve with these tarts?
They pair well with a cup of chai tea, coffee, or a glass of dessert wine like port or cream sherry.
Can I make a large tart instead of minis?
Yes, simply press the dough into a 9-inch tart pan and adjust the baking time slightly for even cooking.
Conclusion
Chai-Spiced Coffee Tarts are an elegant and flavorful dessert that brings warmth, richness, and a touch of sophistication to any table. Whether served at a fall brunch, holiday dinner, or cozy evening gathering, these tarts deliver bold flavor and beautiful presentation in every bite. Their unique blend of coffee and spice makes them an unforgettable seasonal indulgence.
PrintChai-Spiced Coffee Tarts
Indulge in the comforting fusion of chai and coffee with these Chai-Spiced Coffee Tarts. Featuring a smooth, spiced custard over a crisp buttery crust and topped with fluffy whipped cream, this dessert is perfect for fall gatherings, tea parties, or cozy afternoons with bold flavor cravings.
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1.5 hours
- Yield: 6–8 mini tarts or 1 9-inch tart
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / American
- Diet: Vegetarian
Ingredients
For the Tart Crust:
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1 1/4 cups all-purpose flour
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1/2 cup unsalted butter, cold and cubed
-
1/4 cup powdered sugar
-
1 egg yolk
-
1-2 tbsp cold water
-
Pinch of salt
For the Chai Coffee Filling:
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3/4 cup strong brewed coffee, cooled
-
1 tsp instant espresso (optional, for bolder flavor)
-
1/2 cup heavy cream
-
1/4 cup whole milk
-
1/3 cup brown sugar
-
2 tsp chai spice mix (cinnamon, cardamom, ginger, cloves, allspice)
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2 eggs
-
1 tbsp cornstarch
-
1 tsp vanilla extract
For the Whipped Cream Topping:
-
1/2 cup heavy cream
-
1 tbsp powdered sugar
-
1/2 tsp vanilla extract
-
Optional: pinch of chai spice or cinnamon, for garnish
Instructions
1. Make the Tart Shells:
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In a bowl, combine flour, powdered sugar, and salt. Cut in butter until crumbly.
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Add egg yolk and cold water, mixing until dough forms. Chill for 30 minutes.
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Roll out dough and press into tart pans. Prick bottoms with a fork. Chill for another 10 minutes.
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Preheat oven to 350°F (175°C). Blind bake with pie weights for 15 minutes, then bake uncovered for 5 minutes more. Cool completely.
2. Prepare the Filling:
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Heat cream, milk, coffee, chai spice, and sugar in a saucepan until warm.
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In a bowl, whisk eggs with cornstarch. Slowly whisk in the warm cream mixture to temper.
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Return mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla.
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Pour filling into baked tart shells. Bake at 350°F for 12–15 minutes until just set. Let cool completely.
3. Add Topping:
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Whip cream with powdered sugar and vanilla to soft peaks. Pipe rosettes or swirls onto cooled tarts.
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Sprinkle with chai spice or cinnamon before serving, if desired.
Notes
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For best results, cool the tarts completely before topping with whipped cream.
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Can be made as one 9-inch tart or 6–8 mini tarts.
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Customize spice levels by adjusting the chai blend.
Nutrition
- Calories: 310 kcal per tart