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No Bake Coffee Mascarpone Tart with Chocolate Ganache

No Bake Coffee Mascarpone Tart with Chocolate Ganache

Photo: Natalie Levin

On days like these, when it’s so hot and humid, I can’t even think of turning on the oven. This is why I make tons of no-bake desserts recently. This next tart is a great no bake dessert that’s so easy to make and simply delicious.

This is a no bake coffee mascarpone tart with chocolate filling, and you won’t believe how easy it is to make. The crust is made of biscuits and butter, filled with chocolate ganache all topped with drizzled of vanilla mascarpone cream and coffee mascarpone cream.

It’s the perfect summer dessert – cold, easy to make and definitely a crowd pleaser everyone will just love!

No Bake Coffee Mascarpone Tart with Chocolate Ganache

Photo: Natalie Levin



5 from 8 votes
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No Bake Coffee Mascarpone Tart with Chocolate Ganache

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 200 grams plain biscuits or Graham Crackers
  • 50 grams (1/2 cup) almonds meal
  • 1 tsp. instant coffee powder
  • 100 grams (1/2 cup) melted butter

For dark chocolate ganache:

  • 150 grams dark chocolate
  • 125 ml. (1/2 cup) whipping cream

For vanilla mascarpone cream:

  • 125 grams (1/2 cup) mascarpone cheese, at room temperature
  • 20 grams (2 tbsp.) powdered sugar
  • 1 tsp. vanilla extract
  • 125 ml. (1/2 cup) whipping cream, very cold

For coffee mascarpone cream:

  • 2 tsp. instant coffee powder
  • 30 ml. (2 tbsp.) warm water
  • 125 grams (1/2 cup) mascarpone cheese, at room temperature
  • 20 grams (2 tbsp.) powdered sugar
  • 125 ml. (1/2 cup) whipping cream, very cold

For decoration:

  • Crushed chocolate cookies such as Oreos etc.

Instructions

Crust:

  1. In a food processor with a steel blade, place biscuits, almond meal and coffee and grind into a thin powder.
  2. Add melted butter and mix until you get a moist crumb mixture.
  3. Pour the crumbs into a lightly oiled tart pan and press tightly to the base and sides to form a crust.
  4. Freeze for about 30 minutes.

Dark chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add the cream and melt together in a microwave or over double-boiler until everything is melted and combined.
  3. Pour the ganache over the cold crust.
  4. Freeze for 30 minutes.

Vanilla Mascarpone Cream:

  1. In a mixer bowl with a whipping attachment, whip mascarpone cheese, powdered sugar and vanilla into a uniform mixture.
  2. Increase the speed of the mixer and add the cream in a thin stream, whipping quickly until you get a uniform, firm mascarpone cream.
  3. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip.

Coffee Mascarpone Cream:

  1. In a small bowl, mix coffee and water together until all the coffee has melted.
  2. In a mixer bowl with a whipping attachment, whip mascarpone cheese, powdered sugar and coffee mixture into a uniform cream.
  3. Increase the speed of the mixer and add the cream in a thin stream, stirring quickly, until you get a uniform, stable cream.
  4. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip.

Assembly and decoration:

  1. Drizzle mounds of vanilla mascarpone cream and coffee mascarpone cream alternately at the top of the tart.
  2. Decorate with crushed chocolate cookies and serve.

Recipe Notes

  • Keep the tart in a closed container in the refrigerator for up to 4 days.
  • Instead of mascarpone, you can use cream cheese in the same amount.
  • Instead of instant coffee and boiling water, you can use short espresso (liquid).
  • Use vanilla or chocolate biscuits to suit your taste.
No Bake Coffee Mascarpone Tart with Chocolate Ganache

Photo: Natalie levin

No Bake Coffee Mascarpone Tart with Chocolate Ganache

Photo: Natalie Levin

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