No Bake Coffee Tart
No Bake Coffee Tart
Ingredients
For the Crust
- 1 1/2 cups chocolate biscuits, crushed
- 1/4 cup butter, melted
- 1 teaspoon instant coffee powder
For the Filling
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon instant coffee powder
Instructions
- 1
In a medium bowl, combine the crushed chocolate biscuits, melted butter, and 1 teaspoon of instant coffee powder. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min
- 2
Press the biscuit mixture firmly and evenly into the bottom and up the sides of a 9-inch tart mold. Use the back of a spoon or your fingers to create a compact crust.
⏱️ 5 min
- 3
Place the tart crust in the refrigerator to chill for at least 15 minutes while you prepare the filling. This helps the crust set.
⏱️ 15 min
- 4
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 1 min
- 5
In a small saucepan, heat the heavy cream and 1 teaspoon of instant coffee powder over medium-low heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min
- 6
Pour the hot cream and coffee mixture over the chopped dark chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.
⏱️ 3 min
- 7
Whisk the chocolate and cream mixture gently starting from the center and working your way out, until a smooth, glossy ganache forms. Ensure there are no lumps.
⏱️ 2 min
- 8
Pour the warm ganache filling into the chilled tart crust, spreading it evenly with a spatula.
⏱️ 2 min
- 9
Refrigerate the tart for at least 2-3 hours, or until the ganache is completely set and firm. For best results, chill overnight.
⏱️ 120 min
- 10
Once set, carefully remove the tart from the mold. Frost or decorate as desired before slicing and serving. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No Bake Coffee Tart
For the Crust
- 1 1/2 cups chocolate biscuits, crushed
- 1/4 cup butter, melted
- 1 teaspoon instant coffee powder
For the Filling
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon instant coffee powder
Instructions
- 1
In a medium bowl, combine the crushed chocolate biscuits, melted butter, and 1 teaspoon of instant coffee powder. Mix thoroughly until the crumbs are evenly moistened.
⏱️ 5 min - 2
Press the biscuit mixture firmly and evenly into the bottom and up the sides of a 9-inch tart mold. Use the back of a spoon or your fingers to create a compact crust.
⏱️ 5 min - 3
Place the tart crust in the refrigerator to chill for at least 15 minutes while you prepare the filling. This helps the crust set.
⏱️ 15 min - 4
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 1 min - 5
In a small saucepan, heat the heavy cream and 1 teaspoon of instant coffee powder over medium-low heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min - 6
Pour the hot cream and coffee mixture over the chopped dark chocolate. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.
⏱️ 3 min - 7
Whisk the chocolate and cream mixture gently starting from the center and working your way out, until a smooth, glossy ganache forms. Ensure there are no lumps.
⏱️ 2 min - 8
Pour the warm ganache filling into the chilled tart crust, spreading it evenly with a spatula.
⏱️ 2 min - 9
Refrigerate the tart for at least 2-3 hours, or until the ganache is completely set and firm. For best results, chill overnight.
⏱️ 120 min - 10
Once set, carefully remove the tart from the mold. Frost or decorate as desired before slicing and serving. Enjoy!
⏱️ 2 min