This caramel tart recipe with coffee ganache is created by original GBBO winner and expert baker Edd Kimber. Here's Edd's insider baking tip: This tart blends chocolate and caramel, nuts and coffee. To balance all the flavours so everything gets a chance to shine I have used a ganache that is made with equal parts milk and dark chocolate – it also happens to give the silkiest texture.


  • to serve cocoa powder


  • 200ml double cream
  • 2 tbsp ground coffee
  • 25g butter
  • 140g (65%-75% cocoa content) dark chocolate, finely chopped
  • 140g (35%-45% cocoa content) milk chocolate, finely chopped


  • 200g plain flour, plus extra for dusting
  • 40g icing sugar
  • 20g ground almonds
  • 125g unsalted butter, diced and chilled
  • 1 egg yolk


  • 185g mixed nuts, (a mix of pecans, almonds and hazelnuts)
  • 200g caster sugar
  • 160ml double cream
  • 15g unsalted butter


  • STEP 1

    For the coffee ganache, put the cream and coffee into a small pan and bring to a simmer. Remove from the heat and cover.

  • STEP 2

    To make the pastry, put the flour, icing sugar, almonds and a pinch of salt into the bowl of a food processor and pulse to combine. Add the diced butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and ½ tbsp of ice-cold water and pulse until the mixture starts to hold together in small clumps but has not yet formed a dough. Tip the mixture onto the worksurface and use your hands to bring together into a dough. Form into a disc, wrap in clingfilm and chill for about an hour until firm.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5. Put the nuts onto a rimmed baking sheet and roast for 5-10 minutes or until starting to brown and smell nutty. Remove from the oven.

  • STEP 4

    When ready to bake, take the pastry from the fridge and, on a lightly floured worksurface, roll out until 3mm thick and a few inches wider than a 23cm tart tin. Gently roll the pastry onto your rolling pin and drape into the tart tin. Roll the rolling pin over the edge of the tart tin to cut off the excess pastry. Line the tin with a piece of crumpled baking paper and fill with baking beans or rice and bake in the oven for 25 minutes. Remove the paper and beans and bake for a further 10 minutes or until the base of the tart is golden brown. Sprinkle over the toasted nuts and put aside until cooled.

  • STEP 5

    To make the caramel, put the caster sugar into a pan over a medium-high heat and cook until melted and a dark copper colour. Add the cream, butter and a pinch of salt, and stir until smooth. Pour immediately over the nuts, spreading out with a spoon, covering evenly. Allow to cool completely.

  • STEP 6

    For the ganache, put the butter, a pinch of salt and the dark and milk chocolate in a bowl. Bring the coffee cream back to a simmer, remove from the heat and pour through a fine sieve into the bowl. Allow to sit for a few minutes before stirring together to form a silky ganache. Pour the ganache over the tart and spread to level out. Leave at room temperature until set. Dust with cocoa powder to serve.


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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