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No Bake Coffee Mascarpone Tart with Chocolate Ganache

Servings 24 cm round tart pan
Author נטלי

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.