Ingredients:

  • 250 g Digestive Biscuits (or Graham Crackers/Hobnobs)
  • 115 g Unsalted Butter, melted
  • 2 Tbsp Dark Brown Sugar, packed
  • 450 g Full-Fat Mascarpone Cheese, chilled
  • 120 g Cream Cheese (Full-fat Philadelphia style), chilled
  • 120 g Icing Sugar (Confectioner's Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • 50 ml Strong Brewed Espresso or Coffee Concentrate, cooled completely
  • 240 ml Heavy Cream (Double Cream), chilled
  • 120 ml Store-bought or homemade Salted Caramel Sauce
  • 1 tsp Flaky Sea Salt (e.g., Maldon), for dusting
  • Optional: Shaved dark chocolate or cocoa powder

Instructions:

  1. Prep the Tin: Lightly grease and line the base of the 9-inch loose-bottomed tart tin with a circle of parchment paper.
  2. Crush the Biscuits: Place biscuits and brown sugar into a food processor and pulse until fine crumbs form. Pour the melted butter over the crumbs and mix until the mixture resembles wet sand.
  3. Form the Crust: Transfer the mixture to the prepared tart tin. Press the mixture firmly and evenly across the base and up the sides of the tin. Place the tart base in the freezer for 15 minutes while you prepare the filling.
  4. Whip the Cheeses: In the bowl of an electric mixer, beat the chilled mascarpone and cream cheese on medium speed until just smooth (about 30 seconds). Add the sifted icing sugar and vanilla extract; beat briefly until incorporated.
  5. Incorporate Coffee: Gently fold the cooled espresso/coffee concentrate into the cheese mixture until uniformly mixed.
  6. Whip the Cream: In a separate, very clean bowl, whip the cold heavy cream until soft peaks form.
  7. Fold to Combine: Add half of the whipped cream mixture to the cheese mixture and gently fold in with a spatula to lighten the base. Add the remaining cream and fold carefully until just combined, resulting in a thick, stable mousse texture.
  8. Fill and Chill: Spoon the mascarpone filling into the chilled biscuit crust. Smooth the top. Cover the tart tin loosely and place it in the refrigerator for a minimum of 4 hours, or ideally, overnight, until the filling is fully set and firm.
  9. Unmould and Finish: Once set, gently unmould the tart and slide it onto a serving plate. Just before serving, drizzle generously with the salted caramel sauce and sprinkle lightly with flaky sea salt and optional shaved chocolate.