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Jun 17, 8:30 AM – 9:30 AM PDT ZOOM
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Coffee Tart Recipe
Let's make a delicious Coffee Tart without turn on the oven!
Ingredients
for a 8" cake pan
For the crust
300 grams of cocoa biscuits
200 grams of unsalted butter
2 teaspoons of instant coffee or 2 teaspoons of espresso (very strong)
For the espresso cream
250 grams of mascarpone cheese
1/2 cup of espresso (200 ml)
200 grams of cream
50 grams of powdered sugar
unsweetened cocoa powder for cover
Directions
Step 1: Make the Crust
Finely ground the biscuits. You can use a food processor or blender to do this. Place them in a bowl, together with the coffee and the melted butter.
Mix well until you have a compact dough.
Cover a tart pan with cling film and pour the biscuit mixture. With the help of a spoon, press it into the bottom and halfway up the sides. A springform pan is a necessity when making cheesecake. The sides are easily removed, and your cheesecake will be perfectly intact.
Put the base in the refrigerator.
Step 2: Make the Filling
Prepare the coffee and let it cool.
Whip the cream with the icing sugar and when it is firm, add the mascarpone a little at a time and mix.
Pour the coffee into the cream and mix with a spatula.
Step 3: Assemble the Cake
Take the base from the refrigerator and pour the cream on the biscuit tart, level, and put the cake in the fridge for at least 3/4 hours. If you want to reduce the time, you can put it in the freezer for 2 hours.
The Crostata al Caffe' is ready to be enjoyed. You can decorate it as you prefer, with coffee beans, chocolate chips, whipped cream, or cocoa!