A show-stopping dessert has never been easier! Filled with coffee flavour and topped with creamy mascarpone, you won't be able to resist.
Serves88
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + cooling & 20 mins chilling time
+ cooling & 20 mins chilling time
Ingredients
2 sheets frozen shortcrust pastry, just thawed
1/4 cup (10g) instant coffee powder
3/4 cup (185ml) Coles Urban Coffee Culture Caramel Coffee Syrup
2 x 250g tubs mascarpone
Cocoa powder, to dust
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Method
Step 1
Preheat oven to 200°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 sides of the whole pastry sheet. Press edges firmly to seal. Line a 20cm (base measurement) fluted tart tin with removable base with pastry. Use a sharp knife to trim excess pastry.
Step 2
Line the pastry case with baking paper. Fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until pastry is golden brown. Set aside to cool.
Step 3
Meanwhile, place coffee powder and 2 tbs hot water in a bowl. Stir until coffee dissolves. Stir in the caramel syrup. Cool.
Step 4
Use an electric mixer to whisk the mascarpone and ⅓ cup (80ml) coffee mixture in a bowl until soft peaks form. Spoon mascarpone mixture into the pastry case. Place in fridge for 20 mins to chill. Drizzle with remaining coffee mixture and dust with cocoa powder.
Prep time10 mins10 minutes, + cooling & 20 mins chilling time
+ cooling & 20 mins chilling time
Ingredients
2 sheets frozen shortcrust pastry, just thawed
1/4 cup (10g) instant coffee powder
3/4 cup (185ml) Coles Urban Coffee Culture Caramel Coffee Syrup
2 x 250g tubs mascarpone
Cocoa powder, to dust
Description
A show-stopping dessert has never been easier! Filled with coffee flavour and topped with creamy mascarpone, you won't be able to resist.
Method
Step 1
Preheat oven to 200°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly overlapping, over 2 sides of the whole pastry sheet. Press edges firmly to seal. Line a 20cm (base measurement) fluted tart tin with removable base with pastry. Use a sharp knife to trim excess pastry.
Step 2
Line the pastry case with baking paper. Fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice and bake for a further 10 mins or until pastry is golden brown. Set aside to cool.
Step 3
Meanwhile, place coffee powder and 2 tbs hot water in a bowl. Stir until coffee dissolves. Stir in the caramel syrup. Cool.
Step 4
Use an electric mixer to whisk the mascarpone and ⅓ cup (80ml) coffee mixture in a bowl until soft peaks form. Spoon mascarpone mixture into the pastry case. Place in fridge for 20 mins to chill. Drizzle with remaining coffee mixture and dust with cocoa powder.
