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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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
