Cold tart with coffee

We offer you a fresh recipe without cooking: a base of crumbled biscuits and a filling of delicious coffee cream.

Perfect as a dessert at the end of a meal!

Ingredients for the base:

• 200 g dry biscuits
• 80 g of melted butter
• 2 teaspoons of brown sugar
• 1 tablespoon soluble coffee (try Pronto Arabica by 101CAFFE’)

Ingredients for the cream:

• 150 ml whipping cream
• 2 jars of white yogurt
• 100 g of sugar
• 1 espresso coffee (try Napoletano Premium by 101CAFFE’)
• 2 teaspoons of instant coffee
• 2 sheets of isinglass

Ingredients for decorating:

• coffee beans
• cocoa powder
• chopped hazelnuts
• meringues

Procedure:

1. Mince biscuits in the mixer.
2. Melt butter in a non-stick pan, then add minced biscuits and amalgam.
3. Line a baking sheet with some cooking film.
4. Shape the base of the cake pouring biscuits and pressing them with the back of a spoon.
5. Transfer base to freezer for 10/15 minutes.
6. Put 2 sheets of isinglass to soak for 5 minutes, then drain and squeeze, and melt them in a little heated cream.
7. Prepare cream by whipping the cream, then add sugar, yogurt with espresso (cold), isinglass and instant coffee.
8. Pour cream on the base of the cake, level it with a spatula.
9. Put it back in the fridge for at least five or six hours.
10. Before serving, decorate it with cocoa powder, coffee beans, meringues or chopped hazelnuts to your liking.