Ingredients
FOR THE BASE OF THE TARTS
DRY COCOA BISCUITS
200 gr
BUTTER
100 gr
FOR THE COFFEE CREAM
MASCARPONE CHEESE
300 gr
RICOTTA
250 gr
CASTER SUGAR
80 gr
SOLUBLE COFFEE
2 teaspoons
FOR THE FINISHING
COFFEE BEANS
to taste
YOU ALSO NEED IT
BUTTER
to taste
No-cook coffee tarts are single-portion desserts ideal for summer, as they can be prepared in just a few minutes and without the need to turn on the oven or stove. Excellent to bring to the table as a happy ending to a meal with friends, they are also perfect for a party buffet or for a special snack in the company of guests.

To make the base, just as you do for cheesecake, mix the dry biscuits with the melted butter in a bowl, then compact the mixture obtained inside the well-buttered muffin moulds, and then let everything harden in the freezer. for at least half an hour. Once the time has passed, all you have to do is turn the tarts out onto a serving plate and then fill them, with the help of a piping bag, with a very cold filling from the fridge made by mixing the mascarpone with the cow’s milk ricotta in a bowl, granulated sugar and instant coffee.

The result will be fragrant and creamy tartlets to bite into, to be garnished on the surface with coffee beans and then served for Sunday brunch with the family or at a birthday party. In our recipe we used delicious cocoa biscuits but nothing prevents, depending on personal tastes and the ingredients available at home, from opting for classic cereal biscuits, filled with jam or with chocolate chips.

Find out how to prepare no-cook coffee tarts by following the step-by-step procedure and advice. If you liked this recipe, also try the no-bake fruit tarts and the no-bake cold cake.

How to prepare no-bake coffee tarts
Step 1
Pulverize the dry biscuits in the bowl of a mixer and collect them in a bowl 1.

Step 2
Add the warm melted butter 2 and mix carefully until you obtain a fairly homogeneous mixture.

Step 3
Butter muffin molds and cover the base and edges with the prepared cocoa mixture 3; then put it in the freezer and let it harden for half an hour.

Step 4
In the meantime, place the mascarpone in a bowl with the ricotta well drained of the whey 4.

Step 5
Sweeten with granulated sugar 5.

Step 6
Add the instant coffee 6 and work the ingredients well with the tines of a fork.

Step 7
Transfer the cream obtained 7 to the fridge and let it rest for about 30 minutes.

Step 8
Once the time has passed, turn out the tarts onto a serving plate 8 and, using a piping bag, fill the bases with the now cold coffee cream.

Step 9
Garnish the no-cook tarts with a few coffee beans 9, bring to the table and serve.