Serves 12
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For the base

For the ganache layer

For the mascarpone layer

To decorate & serve

  1. To make the base, stir the melted butter into the crushed biscuits. Press the mix into the base and sides of a 7-inch tart tin. Make sure the biscuit comes up to the edges of the tin. Refrigerate until you’re ready to add the next layer.
  2. To make the ganache, heat the cream in a small pot over a medium heat. Take care not to let it boil. Remove the cream from the heat just before it reaches the boiling point. Whisk in the coffee granules until combined. Add the chocolate and butter, leave it to sit for five minutes, then whisk to combine.
  3. Pour the ganache on top of the biscuit layer and refrigerate again until you’re ready to add the next layer.
  4. To make the mascarpone layer, whisk the double cream, mascarpone and Stevia blend until it reaches a thick whipped cream texture.
  5. Spread or pipe the mascarpone cream on top of the chocolate ganache. If piping, use a round nozzle and pipe little rounds in neat circles until the entire tart is full. Allow to set in the fridge overnight or for at least two hours.
  6. When ready to serve, dust the cocoa powder over the top of the tart, slice and serve with fresh raspberries.
ItalianSweet thingsLow sugarMother’s DayValentine’s DayCheesecakeSpecial OccasionsNo-bakeCuisinesMake it Healthy

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