Like vanilla pecan tart or pumpkin pie bars, this Pumpkin Spice Latte Tart captures the very essence of autumn’s allure. This dessert layers buttery pâte sucrée with rich espresso financier and creamy pumpkin spice ganache, topped with a velvety espresso ganache ball featuring a hazelnut praline heart. It’s finished with a light dusting of pumpkin spice, making each bite a celebration of fall’s most beloved flavors.

Why This Pumpkin Spice Latte Tart Recipe Works

Flavor Balance: The tart combines pumpkin spice and espresso. It’s a good mix where the warm spice and the coffee taste work well together. It’s something different but still has that familiar fall flavor.
Textures: The tart is all about different textures. You’ve got a crust that’s nice and crumbly, fluffy financier, a smooth filling, and a crunchy bit in the middle with the praline. It’s a mix that keeps each bite interesting.
Season Fit: This tart fits right into the fall season. The spices are just right for when it starts to get cool outside.
Looks: And it looks good, too. It’s layered and decorated in a way that’s simple but elegant. It’s the kind of dessert that stands out without trying too hard.

So, it’s a solid choice for any time you want something sweet during the fall, or really, any time you’re looking for a dessert that’s a bit different.

Parts / Components of This Pumpkin Spice Latte Tart

Sweet Pastry Crust (Pâte Sucrée): Picture a crust that’s buttery and breaks apart just right. It’s sweet and is the comfy base where our tart begins.
Espresso Cake Layer (Espresso Financier): Imagine a slice of cake with a coffee twist, tucked inside the crust. It’s like a cozy coffee shop vibe baked into a sweet layer.
Pumpkin Spice Filling (Ganache): Then comes the heart of the tart. It’s creamy, pumpkin-y, and spiced up like your beloved pumpkin spice latte. It’s the filling that gives you all those autumn feels.
Crunchy Coffee Ball (Espresso Ganache Ball with Hazelnut Praline Center): On top, there’s a chocolatey coffee ball with a secret crunch from hazelnut. Think of it as the crunchy leaves underfoot on a fall walk, but tastier.
Fluffy Cream Topping (Vanilla Whipped Ganache): We top it off with a soft, whipped cream, but it’s a fancy version with a hint of vanilla. It’s like a soft cloud of sweetness to lighten up the spice.
Spice Sprinkle (A Dusting of Pumpkin Spice): Last, we shake a bit of pumpkin spice on it. It’s that simple touch that wraps up the whole fall package.

This pumpkin spice latte tart is more than just a dessert. It’s like a slice of the best parts of fall, all layered together. And guess what? It’s totally something you can make at home, and I can guide you through it. Let’s roll up our sleeves and get to it, shall we?

Pumpkin spice latte tart ( dessert ) — Pumpkin spice latte tart

How to Make Pumpkin Spice Latte Tart:

You can find some of the component recipes on separate blog posts. But for this recipe, I have adjusted the measurements to make 4 mini tarts (about 4 inches each) You can find all the exact measurement at the end of this blog.

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Classic Pâte Sucrée – The base of our tart, a canvas for your autumnal creation.
Velvety Vanilla Whipped Ganache – A light-as-air topping to caress your palate.
Homemade Praline Paste – The secret to the crunchy surprise within the espresso ganache ball.

Vanilla Whipped Ganache:

Begin by preparing the vanilla whipped ganache, as it requires time to set in the fridge.

Bloom the gelatin in water.
Gently simmer the heavy whipping cream, then pour it over the white chocolate chips along with the bloomed gelatin and vanilla extract.
Use a stick blender to achieve a smooth consistency. Ensure the head of the blender is fully submerged to avoid creating air bubbles.
Continue blending while gradually incorporating the cold heavy whipping cream.
Transfer the mixture to a container and cover it with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming.
Chill the mixture in the refrigerator for 6 hours.
Once set, whip the ganache until it reaches a stiff consistency.

Espresso Cream with Praline Center:

Spoon hazelnut praline (use store-bought praline or you can make my recipe) into four small molds and place in the freezer until solid.
Mix espresso powder into a portion of the vanilla whipped ganache to create an espresso ganache.
Pipe this espresso ganache halfway into four larger molds.
Once the praline centers are frozen, remove them from their molds and press one into the center of each espresso ganache-filled mold.
Use a spatula to smooth the ganache evenly over the praline.
Freeze the molds until the espresso cream is firm.

Pumpkin Spice Ganache:

Bloom gelatin in water. Mix warm cream, white chocolate, gelatin, and pumpkin spice until smooth. Use a stick blender to achieve the best consistency.
Stir in pumpkin puree, add few drops of orange food coloring (optional) blend,
Cover with plastic and chill for 6 hours.

Pâte Sucrée:

Combine the all-purpose flour, almond powder, sugar, and salt in a mixing bowl.
Add in the cold, diced butter and blend until the mixture reaches a sandy texture.
Whisk together the egg and vanilla, then gradually incorporate into the dry ingredients until well mixed.
Wrap the dough and chill it for 3 hours. After chilling, roll out the dough and place it into tart rings.
Bake at 170°C for 8-10 minutes.
Once cooled completely, remove the tart shells from the rings and brush them with egg yolk. Bake again until the surface is golden in color.

Espresso Financier:

Make brown butter by melting unsalted butter until golden brown.
Whisk with honey, espresso powder, vanilla, salt. Cool.
Whip egg whites, and gradually add sugar to soft peaks.
Fold in sifted flour and almond flour, into the mixture then and add the brown butter mixture.
Pour into small molds ( smaller than the tart rings). Optional: Add chopped nuts (walnut, hazelnut or both) on top of the batter.
Bake at 180°C for 12 mins, then 170°C for 5 mins.
Let them cool before removing from the molds.

Assembly:

Place financiers in the center of each tart shell.
Pipe pumpkin ganache around and on top until the tarts are filled.
Spray the frozen espresso ganache with praline center with white velvet spray and place this on the top center of the tar.
Fill the spaces with vanilla ganache, and lightly dust with espresso powder or pumpkin spice.

Now your Pumpkin Spice Latte Tart is ready! Serve and enjoy!

Q&A for Pumpkin Spice Latte Tart

Q: Can I make the pâte sucrée ahead of time?
A: Yes, the pâte sucrée can be made in advance and kept chilled in the refrigerator for up to 5 days, or frozen for up to a month. Just let it thaw overnight in the fridge before use.

Q: If I’m out of almond powder for the financier, what can I use?
A: If almond powder is not available, you can substitute it with an equal amount of finely ground, sifted hazelnuts or pecans for a different, yet equally delicious, nutty flavor.

Q: What’s the key to a perfectly set pumpkin spice ganache?
A: Properly blooming your gelatin is crucial, as is mixing it thoroughly with the warm cream and chocolate. A minimum of 6 hours of refrigeration is essential for setting, but overnight is best for a firm set.

Q: Can I use a different type of milk in the ganache if I’m lactose intolerant?
A: For those who are lactose intolerant, lactose-free heavy cream is an excellent one-to-one substitute for regular heavy cream and will set properly in your ganache.

Tips for Perfecting Your Pumpkin Spice Latte Tart

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Cold Ingredients for Pâte Sucrée: Keep your butter and egg as cold as possible before starting the pâte sucrée. This will help achieve a flaky crust.
Don’t Overwork the Dough: When mixing your tart dough, only mix until the ingredients are just incorporated. Overworking the dough can lead to gluten development, which makes the crust tough.
Blind Baking is Key: Ensure you blind bake your pâte sucrée to get a crisp base that can hold the wet filling without getting soggy.
Brown Butter Patience: For the financier, take your time browning the butter. It should have a deep golden color and a nutty aroma. This imparts a rich flavor to the financier layer.
Sift Dry Ingredients: Always sift the powdered sugar and flours to prevent lumps in both your financier and ganache for a smooth texture.
Gelatin Precision: Measure the gelatin precisely and allow it to bloom fully for the ganache to set properly.
Chill Thoroughly: Let the ganache set in the refrigerator for at least 6 hours, or preferably overnight, to achieve the perfect consistency.
Smooth Finishing: Use a stick blender for the ganache to create an emulsion that’s smooth and glossy, without any air bubbles.
Tempering Chocolate: When melting chocolate for the ganache, use a double boiler or microwave in short bursts to avoid burning the chocolate.
Decorate with Care: When assembling, handle the espresso ganache ball with care and pipe the vanilla whipped ganache neatly for a professional look.
Serve at Room Temperature: Let the tart sit at room temperature for a bit before serving. This enhances the flavors and makes the tart easier to slice.
Velvet Spray Technique: For a professional-looking espresso ganache ball, ensure it is thoroughly chilled before spraying. Use the velvet spray in a well-ventilated area and keep the can at a distance of about 20-25 cm (8-10 inches) to achieve an even, velvety coat. Spray in short bursts, rotating the ball to cover it completely without over-saturating any area.

In conclusion, the Pumpkin Spice Latte Tart is more than just a dessert—it’s a celebration of autumn’s bounty and a warm embrace for the senses. Whether you’re a seasoned baker or a curious beginner, this recipe offers the perfect opportunity to create something truly special. With the right techniques and a bit of patience, you’ll find that each element—from the buttery pâte sucrée to the luxurious pumpkin spice ganache—comes together to form a masterpiece of fall flavors. So gather your ingredients, and let the cozy scent of spices fill your kitchen. Here’s to enjoying the fruits of your labor with friends, family, or during a quiet moment alone with a cup of coffee on a crisp fall morning. Happy baking!

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